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: 250 g half-fat quark; 3 tbsp grated Sbrinz; 750 g carrots; 1 bunch flat-leaf parsley; 100 g Bündnerfleisch (Graubünden air-dried meat) in slices; 3 tbsp olive oil; 1 pastry dough, rolled into a circle; 1 ¼ tsp salt; a little pepper

main dish Baking piquant

Total: 45 min. | Active: 15 min.

736 Likes

Ingredients

for 4 person

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

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.

Show complete recipe