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🍰 Basilisk Tart

485 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 1 tsp salt
• 1 egg
• 100 g butter
• 100 g basil
• 1 onion
• 2 tbsp olive oil
• 5 eggs
• 500 g quark
• 100 g freshly grated parmesan
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• flour (for the work surface)
• butter (for the pan)

Instructions

1. 1. Mix the flour with the salt.
2. 2. Pour the flour mixture onto a clean work surface.
3. 3. Press a small well into the center of the flour mixture.
4. 4. Crack the egg into the well.
5. 5. Cut the butter into small cubes.
6. 6. Place the butter cubes around the egg.
7. 7. Chop the ingredients with a knife until a crumbly mass forms.
8. 8. Knead the mass quickly with your hands into a smooth dough.
9. 9. Make sure the dough no longer sticks.
10. 10. Add more flour if necessary.
11. 11. Shape the dough into a ball.
12. 12. Wrap the dough ball in cling film.
13. 13. Place the foil in the refrigerator for about 30 minutes.
14. 14. Preheat the oven to 180 degrees Celsius.
15. 15. Set the heating function to top and bottom heat.
16. 16. Rinse the basilisk under cold water.
17. 17. Shake the basilisk dry.
18. 18. Chop the basilisk leaves roughly.
19. 19. Peel the onion.
20. 20. Cut the onion into fine cubes.
21. 21. Sauté the onion cubes in hot oil.
22. 22. Cook the onions until they are soft and translucent.
23. 23. Remove the pan from the heat.
24. 24. Stir the chopped basilisk into the onions.
25. 25. Separate the eggs into yolks and whites.
26. 26. Mix the yolks with the quark.
27. 27. Mix the yolks with the cheese.
28. 28. Mix the yolks with the basilisk.
29. 29. Season the mixture with salt.
30. 30. Season the mixture with pepper.
31. 31. Add a pinch of nutmeg.
32. 32. Beat the whites until stiff.
33. 33. Gently fold the stiffly beaten whites into the basilisk mixture.
34. 34. Lightly flour the work surface.
35. 35. Roll the dough slightly larger than the baking pan.
36. 36. Grease the baking pan.
37. 37. Place the dough in the pan.
38. 38. Form a crust from the dough.
39. 39. Fill the pan with the egg mixture.
40. 40. Smooth the surface.
41. 41. Bake the tart in the oven for about 1 hour.
42. 42. Cover the tart with aluminum foil if it becomes too dark.
43. 43. Remove the tart from the oven.
44. 44. Let the tart cool briefly.
45. 45. Take the tart out of the pan.
46. 46. Cut the tart into pieces.
47. 47. Serve the tart hot or lukewarm.

Nutrition per serving

• kcal: 485
• Protein: 25 g · Fett/Fat: 32 g · Carbs: 28 g