Cut the carrots in half lengthways, break broccoli into florets, place in a bowl with the peas. Add 2 tbsp of pesto, mix with the vegetables, salt.
Unroll the dough, place on a baking tray with the baking paper, mix the remaining pesto and quark, spread on the dough. Fold over the edge (approx. 3 cm).
Distribute the vegetables on the dough. Brush the edge with a little water, sprinkle with seeds.
Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven.
Tear off the basil leaves, distribute on the tarte flambée.