John Myers
Ingredients for 1 servings:
- 200 g flour
- ½ tsp baking powder
- 100 g butter, cold
- 100 g quark, drained
- ½ tsp salt
- ½ tsp caraway powder
- Thyme
- Butter, for the mold
- Flour , for the shape
- Breadcrumbs, for the mold
- 3 m.-sized onion(s)
- 1 bunch of spring onions
- butter
- 2 tsp olive oil
- 1 egg(s)
- 1 egg yolk
- 120 ml cream
- 120 g cream cheese
- 6 slices of cheese (raclette)
- Milk
- ½ tsp white pepper
- 5 m.-sized jacket potatoes
- Salt
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Tart with cheese and onions
Dough: Knead the ingredients into a dough. Place in the refrigerator for 1 hour. Grease and flour the quiche or springform pan. Roll out the dough, place it in the pan, and form a 2-3 cm high rim. Prick the base several times with a fork and sprinkle with breadcrumbs. Bake at 200°C for about 10 minutes. Filling: Marinate the raclette cheese in milk and let stand at room temperature. Roughly dice the onions and cut the spring onions into diagonal diamond shapes. Heat a knob of butter and olive oil in a pan and sauté all the onions. Add a little water and sauté until soft. Then place in a sieve and drain. (The liquid can be used as a salad dressing.) Wipe the pan with kitchen paper and add a little butter. Halve the peeled potatoes in half and place the rounded sides in the fat. The surface should be nicely browned and slightly crispy around the edges. Mix the cream cheese with the cream, eggs, and egg yolks, and season with salt and pepper. Arrange the onions on the tart and spread the cream cheese glaze over the onions. Distribute the potatoes evenly, pointy-side down, and sprinkle with salt and pepper. Place the dish in the oven and bake at 150°C for 45 minutes. Then top the tart with the soaked raclette cheese, return it to the oven, and grill or bake using the top heat for about 5 minutes, until the first spots begin to brown.
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