Sabrina's wild garlic and tomato tart

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold
• 4 eggs
• 100 g cheese (Gouda)
• 100 g wild garlic
• 250 g low-fat curd cheese
• 80 g crème fraîche
• 100 g cherry tomatoes
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 45 minutes

delicious

Put the flour in a bowl, add the butter in pieces, 1 egg, 1 tbsp cold water and 1/2 tsp salt. First with a hand mixer, then with your hands until you have a smooth dough. Chill the shortcrust pastry for 30 minutes. Finely grate the Gouda, wash the wild garlic, pat dry and chop finely. Mix the quark, crème fraîche and 3 eggs, add the Gouda and wild garlic and season with salt, pepper and nutmeg. Preheat the oven to 200°C. Roll out the dough and place it in a greased tart tin, lightly pressing the edges into place. Prick the base several times with a fork. Place the dough in the oven and pre-bake for approx. 8-10 minutes at 180°C fan-assisted oven. Remove the tin from the oven and pour in the quark mixture. Wash the tomatoes, halve them and place them on the tart. Bake the tart in the hot oven as usual for approx. 40 minutes. Serve with arugula salad.