for 4 person

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

How it's done

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.

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