Salmon and spinach tart

Ingredients for 4 servings:

• 200 g flour
• 150 g butter
• 250 g quark
• 2 eggs
• salt and pepper
• nutmeg
• 500 g leaf spinach (frozen)
• 50 g smoked salmon
• 30 g Emmental cheese, grated
• Fat for the mold
• possibly butter
• possibly sour cream

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Make a shortcrust pastry from flour, butter, quark, eggs, and spices while still cold. Roll it out and place it in a round, greased pan, lining the edges with pastry. Let it rest in the refrigerator for about half an hour. Place the not-too-finely chopped spinach and the smoked salmon, cut into strips, on top of the dough. If you’re not counting calories, you can also add knobs of butter or dollops of sour cream. Sprinkle with cheese and bake for 30 minutes at about 200°C. Cut into pie-like pieces and serve with tomato salad. Editor’s note: The amount of flour was adjusted from 70 g to 200 g to produce a dough that’s easy to knead.