Put the cold butter cut into small pieces and the very well drained quark together with a good pinch of salt on the flour, first shape into crumbs with your fingers and then very quickly into a ball. The dough must not be worked too long and should not be homogeneous, i.e. small pieces of butter and quark should still be visible.
Roll out this dough into a rectangle, fold it up, turn it, roll it out again into a rectangle - repeat the whole thing five times.
Chill for at least an hour, ideally overnight, before baking.
Then roll out and cover as desired. Immediately remove from the pan after baking and let cool on a rack.
The specified amount is sufficient for a 28cm form and is suitable for sweet and salty pastries.
For everyone who lives in France: 90 g of quark corresponds to 2 Petit Suisses, whoever uses them saves weighing and draining.
Ingredients
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