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.
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.