Mushroom tart with Emmental cheese

Ingredients for 6 servings:

• 300 g flour
• ½ pack of baking powder
• 150 g low-fat curd cheese, dry, drained
• 300 ml milk
• 7 tbsp oil
• 300 g mushrooms
• 4 eggs
• 200 g Emmental cheese, grated
• salt and pepper
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

fine dinner, but also tastes good at lunch

Preheat the oven to 200°C and grease a 28 cm springform pan. Clean the mushrooms. Now make a quark and oil dough with flour, baking powder, quark, 6 tablespoons of oil, 6 tablespoons of milk, and a little salt. Roll out the dough on a lightly floured surface and line the springform pan with it, pulling up an edge and pricking the dough several times with a fork. Pre-bake in the oven on the middle rack for 10 minutes. Slice the cleaned mushrooms and fry in 1 tablespoon of oil. Season with salt and pepper and let cool. Whisk the eggs with the remaining milk and the cheese and season with salt and pepper. Be careful with the salt, as the cheese is already salty! Now mix in the mushrooms and spread everything on the pre-baked base. Bake the mushroom tart for 30-35 minutes. We like to serve it with an arugula and beetroot salad.