Savory Mushroom Tart

Ingredients

• 100 g low-fat quark
• 2 Tomatoes
• 1 bunch spring onions
• 1 Garlic clove
• 600 g chestnut mushrooms (or other mushrooms as desired)
• 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 watercress
• 3 eggs
• 0.5 tsp Chili flakes

Instructions

1. 1.

   Place the quark in a fine sieve and drain.

2. 2.

   Wash the tomatoes, cut off the stem ends at an angle and dice them small.

3. 3.

   Clean the spring onions, wash them and slice diagonally. Peel the garlic and finely dice it.

4. 4.

   Clean the mushrooms and if necessary wipe them gently with kitchen paper or a damp cloth. Slice the mushrooms thinly.

5. 5.

   Heat 1 tbsp oil in a large pan and fry the mushrooms over high heat for 4–5 minutes until browned. Add tomatoes, spring onions and garlic and cook for about 3 more minutes. Season with salt, pepper and balsamic vinegar. Remove from heat.

6. 6.

   Mix flour with ½ tsp salt and baking powder. Add drained quark, 5 tbsp milk and remaining oil. Knead into a smooth dough with the mixer hooks of a hand mixer.

7. 7.

   Cut watercress from the bed, mix half of it into the mushrooms.

8. 8.

   Roll out the quark‑oil dough on a lightly floured surface to fit a tart or springform pan (28–30 cm Ø). Line the pan and form a rim about 3 cm high around the edge.

9. 9.

   Spread the mushroom mixture over the dough. Whisk eggs with remaining milk, season with chili flakes and salt.

10. 10.

    Pour the egg‑milk mixture over the mushrooms in the pan. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the second rack from below for about 30 minutes: the topping should feel firm.

11. 11.

    Sprinkle the tart with remaining watercress and optionally some extra chili flakes. Cut into pieces and serve.