Broccoli, Gorgonzola and Pear Relish Tart

Ingredients

• 210 g spelt whole‑grain flour
• 250 g low‑fat quark
• 3 eggs
• Salt
• 6 tbsp rapeseed oil
• 1 onion
• 1 Garlic clove
• 400 g stalk broccoli
• 40 g walnut kernels
• 100 g Gorgonzola (45% fat)
• 200 g sour cream (10% fat)
• 150 ml Milk (3.5% fat)
• 150 g shredded cheddar (45% fat)
• Pepper
• 0.5 tsp Curry Powder
• 1 tsp butter
• 2 shallots
• 2 pears
• 1 pinch ground cardamom
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   For the dough, put 200 g flour in a mixing bowl. Add quark, 1 egg, salt and 4 tbsp rapeseed oil. Knead with hand‑mixing attachments until smooth; if too stiff, add a little water. Shape into a ball, wrap in cling film and chill for 15–20 minutes.

2. 2.

   Meanwhile, peel and finely chop onion and garlic. Heat remaining oil in a pan. Sauté onion and garlic for 2 minutes over medium heat. Clean, wash and cut broccoli into smaller pieces; cook with the onions for 2 more minutes, then remove from heat. Roughly halve the walnuts and set aside.

3. 3.

   Whisk the remaining eggs with Gorgonzola, sour cream and milk. Fold in cheddar and season with salt, pepper and curry powder.

4. 4.

   Grease a tart pan with butter. Roll out dough on a floured surface to fit the pan, line the pan and shape a rim; prick the base with a fork several times.

5. 5.

   Spread the broccoli mixture into the pan, pour over the egg‑cream blend and sprinkle with remaining walnuts. Bake in a preheated oven at 180 °C (160 °C fan) for about 30 minutes until golden brown.

6. 6.

   For the pear relish, peel and finely chop shallots. Heat 1 tbsp oil in a pan; sauté shallots for 2 minutes over medium heat. Peel, core and dice pears. Add pears to the pan and cook for 5 minutes. Season with salt, pepper and a pinch of cardamom, then finish with lemon juice and balsamic vinegar. Remove from heat and let cool. Drizzle the relish over the tart before serving.