Feta Herb Cake

Ingredients

• 400 g flour
• 0.5 TL salt
• 21 g yeast (0.5 cube)
• 3 EL olive oil
• 50 g chopped walnuts
• 1 egg
• 200 g feta
• 50 g grated Bergkäse
• 100 g quark
• 200 ml whipping cream
• 2 Eggs
• 1 EL herbs de Provence
• Salt
• pepper (from the mill)
• olive oil (for the pan)
• flour (for working)
• 1 yolk (for brushing)

Instructions

1. 1.

   For the yeast dough, mix the yeast with about 200 ml lukewarm water. Combine flour with salt and walnuts in a bowl. Add the dissolved yeast with olive oil and egg to the flour mixture and knead into a smooth dough using the beaters of an electric hand mixer. Cover and let rise in a warm place for about 45 minutes.

2. 2.

   For the filling, crumble the feta and mix with Bergkäse, quark, cream, eggs and herbs de Provence until smooth. Season with salt and pepper.

3. 3.

   Preheat the oven to 160°C fan.

4. 4.

   Divide the yeast dough in half. Roll out one half on a floured surface and line an oiled tart pan, forming a rim. Spread the filling over it and smooth. Take the remaining dough, halve it again, roll out one part and lay it over the filling. Press the edges together. Shape decorations from the leftover dough as desired and place them on top. Brush with yolk and bake in the preheated oven for about 1 hour until golden brown. If the tart darkens too much, cover with foil.

5. 5.

   Remove from the oven, let cool slightly, lift out of the pan and serve warm or cold.