Knead the flour, 1 egg, 1/2 teaspoon salt and butter in flakes to form a smooth dough. Wrap in foil and chill for about 30 minutes. Peel the carrots and slice diagonally. Cook in boiling salted water for about 5 minutes, drain and drain. Crumble the feta. Mix 100 g cheese with quark, milk, oil and 4 eggs. Season to taste with salt and pepper. Wash, pluck and fold in the thyme. Save something to garnish. Grease a 24 tart or springform pan and dust with flour. Roll out the dough into a round shape, place it in the mold, press lightly and pull up one edge. Spread half of the curd mixture on the floor. Place the carrot slices on top in a fan shape. Spread the rest of the quark between the carrots and sprinkle with 50 g of feta cheese. Bake in a preheated oven (electric stove 175 degrees / convection: 150 degrees / gas: level 2) for 35-40 minutes. Take out of the oven and garnish with thyme.
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