Graubünden air-dried meat and carrot tart

Name: Graubünden air-dried meat and carrot tart
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Bündnerfleisch (Graubünden air-dried meat) in slices; 1 bunch flat-leaf parsley; 750 g carrots; a little pepper; 1 ¼ tsp salt; 3 tbsp olive oil; 3 tbsp grated Sbrinz; 250 g half-fat quark; 1 pastry dough, rolled into a circle

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tart

1 pastry dough, rolled into a circle (approx. 32 cm in diameter)

250 g half-fat quark

750 g carrots

1 bunch flat-leaf parsley, 1 tbsp set aside

3 tbsp olive oil

1 ¼ tsp salt

a little pepper

3 tbsp grated Sbrinz

To bake

100 g Bündnerfleisch (Graubünden air-dried meat) in slices

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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.

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4 people

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Graubünden air-dried meat and carrot tart

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