Quark map

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 100 g Butter or margarine
  • 250 g Wheat flour (Type 1050)
  • 7-10 Tbsp Salt
  • 1/2 TEASPOON Allspice
  • 1/2 TEASPOON Caraway seeds
  • 1/2 TEASPOON Coriander
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film
  • 2 small leeks (leek)
  • 3 medium-sized carrots
  • 375 g Curd (20 % fat)
  • 3 TABLESPOONS Wholegrain semolina
  • 4 Eggs (size M)
  • 4 TABLESPOONS Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 1 Pot of thyme
  • 3 TABLESPOONS Breadcrumbs

Directions

  1. 1

    Melt the fat in a saucepan over medium heat. Mix flour with salt, allspice, caraway and coriander. Add the fat to the flour. Gradually add 6 tablespoons of water and knead everything into a smooth dough.

  2. 2

    Wrapped in foil, chill in the refrigerator for about 30 minutes. In the meantime, clean, wash and cut leek into rings. Wash and peel the carrots and cut them into thin slices at an angle. Boil up salted water in a pot.

  3. 3

    Blanch the vegetables one by one. Rinse with cold water and drain well on a sieve. Mix quark with semolina. Gradually add eggs and cream and stir in. Season to taste with salt, pepper and paprika.

  4. 4

    Wash the thyme, keep some for the garnish, and remove the leaves from the stalks of the remaining thyme. Finally, stir the leaves into the curd mixture. Grease a pie dish (26 cm Ø).

  5. 5

    Roll out the dough between cling film to the size of the mould and place it in the mould. Press the rim firmly. Sprinkle the dough base with breadcrumbs. Fold the vegetables into the quark mixture and fill into the mould.

  6. 6

    Sprinkle the curd mixture with pine nuts. Bake in the preheated oven (electric cooker: 200°/ gas: level 3) for about 40-45 minutes. Serve the quark tart garnished with a sprig of thyme.