🍽️ Savory Mushroom Tart with Quark Dough

Name: Savory Mushroom Tart with Quark Dough
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Skyr; 2 Tomatoes; 1 bunch Spring onions; 1 Clove of garlic; 600 g Chestnut mushrooms (or other mushrooms to taste); 4 tbsp Oil; Salt; Pepper; 2 tbsp Balsamic vinegar; 200 g Wheat flour (Type 550); 0.5 tsp Baking powder; 250 ml Milk (1.5% fat); 1 box Cress; 3 Eggs; 0.5 tsp Chili flakes

276 kcal · 30 min · 4 servings

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Ingredients

100 g Skyr
2 Tomatoes
1 bunch Spring onions
1 Clove of garlic
600 g Chestnut mushrooms (or other mushrooms to taste)
4 tbsp Oil
Salt
Pepper
2 tbsp Balsamic vinegar
200 g Wheat flour (Type 550)
0.5 tsp Baking powder
250 ml Milk (1.5% fat)
1 box Cress
3 Eggs
0.5 tsp Chili flakes

Instructions

1. Place the quark in a fine sieve and let it drain.
2. Wash the tomatoes and remove the hard stem areas in a wedge shape.
3. Dice the tomatoes into small cubes.
4. Clean the spring onions and wash them.
5. Slice the spring onions diagonally into thin rounds.
6. Peel the garlic and dice it finely.
7. Clean the mushrooms and wipe them gently with kitchen paper or a damp cloth if necessary.
8. Slice the mushrooms into thin pieces.
9. Heat one tablespoon of oil in a large pan.
10. Fry the mushrooms vigorously over high heat for 4 to 5 minutes.
11. Add the diced tomatoes, spring onions, and garlic to the pan.
12. Continue frying the vegetables for about 3 minutes.
13. Season the mixture with salt, pepper, and balsamic vinegar.
14. Remove the pan from the heat.
15. Mix the flour with half a teaspoon of salt and baking powder.
16. Add the drained quark, 5 tablespoons of milk, and the remaining oil to the flour mixture.
17. Knead everything into a smooth dough using the dough hooks of a hand mixer.
18. Cut the cress from the bed.
19. Fold half of the cress into the mushroom mixture.
20. Lightly flour a work surface.
21. Roll out the quark dough round so that it fits your tart or springform pan (28–30 cm diameter).
22. Place the dough in the pan.
23. Form a border about 3 cm high around the edges.
24. Distribute the mushroom mixture evenly over the dough.
25. Whisk the eggs with the remaining milk.
26. Season the egg-milk mixture with chili flakes and salt.
27. Pour the egg-milk mixture over the mushrooms in the pan.
28. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
29. Place the pan on the second rack from the bottom.
30. Bake the tart for about 30 minutes.
31. Check if the topping feels firm.
32. Sprinkle the finished tart with the remaining cress.
33. Add extra chili flakes if desired.
34. Cut the tart into pieces.
35. Serve it warm.

Nutrition per serving

kcal: 276
Protein: 13 g · Fett/Fat: 11 g · Carbs: 29 g