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🍽️ Savory Cheese Tart with Mushrooms

685 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 40 g grated Parmesan
• 1 egg yolk
• 75 g butter
• 1 pinch salt
• soft butter (for the tart pan)
• 20 g dried morels
• 2 stalks leek
• 1 tbsp butter
• 2 tbsp breadcrumbs
• 200 g quark
• 100 g grated Parmesan
• 100 g grated Alpine cheese
• 2 eggs
• 100 ml whipping cream
• salt
• pepper

Instructions

1. 1. Combine the flour, grated Parmesan, egg, and cubed butter in a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. If the dough seems too dry, add a little cold water gradually.
4. 4. Wrap the dough tightly in cling film.
5. 5. Place the dough in the refrigerator for about 30 minutes to chill.
6. 6. Place the dried mushrooms in a bowl and cover them with warm water.
7. 7. Let the mushrooms soak in the water for about 20 minutes.
8. 8. Cut the leek lengthwise down the middle.
9. 9. Wash the leek thoroughly and remove the tough green ends.
10. 10. Slice the leek into thin strips.
11. 11. Heat the butter in a large pan.
12. 12. Sauté the leek strips over medium heat for 2 to 3 minutes until soft but not browned.
13. 13. Remove the pan from the heat and let the leek cool down slightly.
14. 14. Preheat the oven to 180 degrees Celsius fan-forced.
15. 15. Grease the tart pan with a little butter.
16. 16. Take the dough out of the fridge and roll it out flat on a floured surface.
17. 17. Place the dough in the tart pan and press it firmly against the edges.
18. 18. Prick the bottom of the dough several times with a fork.
19. 19. Spread the prepared breadcrumbs evenly over the dough base.
20. 20. Rinse the soaked mushrooms under running water.
21. 21. Squeeze the mushrooms well so that no water remains.
22. 22. Whisk the quark, cheese, eggs, and cream in a large bowl until smooth.
23. 23. Gently fold the drained mushrooms and leek into the quark mixture.
24. 24. Season the filling with salt and pepper to taste.
25. 25. Pour the filling evenly into the tart pan.
26. 26. Smooth the surface of the filling with a spoon.
27. 27. Bake the tart in the oven for about 50 minutes until golden brown.
28. 28. Remove the tart from the oven.
29. 29. Serve the tart warm or at room temperature.
30. 30. Serve the spinach salad on the side as desired.

Nutrition per serving

• kcal: 685
• Protein: 29 g · Fett/Fat: 48 g · Carbs: 32 g