for 4 person

Pastry

120 g	brown flour
½ tsp	salt
100 g	low-fat quark
2 tbsp	water
½ tbsp	white wine vinegar

Tart

150 g	low-fat quark
2	egg
1 dl	milk
¼ tsp	salt
a little	pepper
250 g	squash (e.g. butternut), coarsely grated (yields approx. 180 g)
150 g	raclette cheese, broken into small chunks
1 tsp	thyme leaf
50 g	bacon strips, in broad strips

How it's done

Pastry

Mix the flour and salt in a bowl. Add the quark, water and vinegar, and mix quickly to create a soft dough – do not knead. On a lightly floured surface, roll out the dough (approx. 28 cm in diameter), place in the prepared tin. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, and remove the baking paper and pulses.

Tart

Combine the quark, eggs and milk, season. Add the pumpkin, cheese and thyme, mix, spread on top of the pastry. Scatter over the bacon.

Return to the oven

for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C.

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