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Graubünden air-dried meat and carrot tart
15 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 562
  • Fat about 32g
  • Carbohydrates about 41g
  • Protein about 24g
This is needed
This is needed for 4 people
Tart
  • 1 pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • 750 g carrots, grob gerieben
  • 250 g half-fat quark
  • 1 bunch flat-leaf parsley, 1 tbsp set aside
  • 3 tbsp olive oil
  • 1.25 tsp salt
  • 3 tbsp grated Sbrinz
  • a little pepper
To bake
  • 100 g Bündnerfleisch (Graubünden air-dried meat) in slices
Tools
  • For a flan tin approx. 30 cm in diameter
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And that's how it's done
And that's how it's done
Tart
Roll out the dough, place with the baking paper in the flan tin, firmly prick the base with a fork. Spread the quark over the base. Mix the carrots with the parsley and oil, season, spread over the quark. Scatter over the cheese.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove, place the air-dried meat on top, scatter over the remaining parsley.