Cheese Tart with Wild Herbs, Edible Flowers, Eggs and Cocktail Tomatoes

Ingredients

• 450 g whole wheat flour
• 250 ml lukewarm milk
• 1 cube fresh yeast
• 1 egg
• 1 tsp salt
• 50 g softened butter
• 200 g softened butter
• 750 g quark
• 150 g grated Emmental cheese
• 1 finely chopped onion
• 1 pressed garlic clove
• Salt
• pepper (from the mill)
• paprika powder (spicy)
• 1 tsp turmeric powder
• 1 tsp tomato paste
• 0.5 handful fresh garden herbs (e.g., nettles, betony, wild sorrel, chickweed, tormentil, sorrel, wild garlic…)
• 0.5 handful fresh wild herbs (e.g., nettles, betony, wild sorrel, chickweed, tormentil, sorrel, wild garlic…)
• 1 hard-boiled egg
• 50 g edible flowers (such as mallow, pansy, nasturtium blossoms, cornflower, borage, marigold)
• 150 cherry tomatoes

Instructions

1. 1.

   For the dough, stir the yeast into the milk until smooth, then combine in a mixing bowl with flour, egg, salt and butter using the kneading hooks of an electric mixer to form an elastic dough. Cover and let rise for about 45 minutes in a warm place. Then knead the dough on a floured surface and transfer it to a greased springform pan; let rise another 15 minutes. Preheat the oven to 180°C fan.

2. 2.

   Bake the cake in the preheated oven for 25–30 minutes. Remove and allow to cool.

3. 3.

   Cut the cooled base horizontally into two pieces.

4. 4.

   For the filling, whisk the ingredients together until creamy and season with salt, paprika and pepper. Divide the cheese cream into three portions. Color one portion yellow with turmeric and spread it on the bottom layer of the tart; place the second layer on top. Color a second portion red with tomato paste and spread it over the second layer; place the third layer on top. Color the remaining portion green with finely chopped (or briefly blended) herbs. Spread this herb cheese cream over the top of the tart, then garnish with egg, edible flowers and tomatoes.