Spring onion and cheese tart

Spring onion and cheese tart

Total: 1 hr | Active: 30 min.
Nutritional value / person: 709 kcal
, Fat: 43 g
, Carbohydrate: 41 g
, Protein: 38 g


4 people


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

Pastry dough

100 g white flour
100 g wholemeal PureSpelt flour
¼ tsp salt
50 g butter, cut into pieces, cold
¼ cube yeast (approx. 10 g), crumbled
1 dl water

Cheese filling

300 g semi-hard cheese (e.g. Bio-Bündner Bergkäse extra Pro Montagna), coarsely grated
250 g half-fat quark
2 eggs
1 garlic clove, squeezed
1 tbsp white flour
a little nutmeg
¼ tsp salt
a little pepper
6 spring onions incl. green parts, halved lengthwise
1 tbsp olive oil
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One tart tin (approx. 28 cm in diameter)

How it's done

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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.

Good to know
Tip: Instead of using spring onions, top the tart with 2 onions cut into rings.
Note: This recipe is perfect for using up leftover cheese.

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