John Myers
Ingredients for 1 servings:
- 250 g flour
- 120 g low-fat curd cheese
- 120 g butter, soft
- 4 eggs (size M)
- ½ tsp salt
- 300 g kohlrabi
- 3 onions, red
- 3 sprigs of thyme
- 250 g goat’s cheese – coins
- 150 g whipped cream
- some salt
- some butter
- some flour
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 25 minutes
Knead the flour, quark, soft butter, one egg, and half a teaspoon of salt into a smooth dough. Wrap in cling film and let it rest in the refrigerator for one hour. Grease a tart tin and dust with flour. Roll out the dough on a floured surface slightly larger than the tin, place it in the tin, press down lightly, and let it chill again. Peel the kohlrabi and peel the onions. Thinly slice both. Pluck the thyme leaves from the sprigs. Crumble the cheese. Blanch the kohlrabi in boiling salted water for 2 minutes, refresh, and pat dry. Combine the remaining eggs with the cream and a little salt and mix until smooth. Preheat the oven to 200°C (180°C fan oven). Cover the tart with the prepared ingredients, then pour the egg and cream mixture over the dough and bake on the middle rack of the oven for about 20 minutes. Then reduce the oven temperature to 150°C (130°C fan oven) and bake the tart for about 30 minutes. Remove from the oven, let cool for 5 minutes, remove from the tin, cut into slices, and serve lukewarm.
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