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Spring onion and cheese tart
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 709
  • Fat about 43g
  • Carbohydrates about 41g
  • Protein about 38g
This is needed
This is needed for 4 people
Pastry dough
  • 100 g white flour
  • 100 g wholemeal PureSpelt flour
  • 1 dl water
  • 50 g butter, cut into pieces, cold
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 0.25 tsp salt
Cheese filling
  • 300 g semi-hard cheese (e.g. Bio-Bündner Bergkäse extra Pro Montagna), coarsely grated
  • 250 g half-fat quark
  • 2 egg
  • 1 garlic clove, squeezed
  • 1 tbsp white flour
  • a little nutmeg
  • 0.25 tsp salt
  • 6 spring onion incl. green part, halved lengthwise
  • a little pepper
  • 1 tbsp olive oil
Tools
  • One tart tin (approx. 28 cm in diameter)
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And that's how it's done
And that's how it's done
Pastry dough
Mix the flour and salt in a bowl. Add the butter and yeast, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. On a sheet of baking paper, roll out the dough into a circle (approx. 32 cm in diameter), transfer to a baking tray along with the baking paper. Prick the pastry base firmly with a fork.
Cheese filling
Combine the cheese, quark, eggs, garlic and flour, season, spread over the tart base. Top with the spring onions, brush with oil.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 220°C.

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