Mushroom Tart with Emmentaler
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 grams flour
- 0.5 ½ pack baking powder
- 150 g low-fat quark, dry, drained
- 300 ml milk
- 7 tablespoon oil
- 300 g mushrooms
- 4 egg (s)
- 200 g Emmentaler cheese, rated
- salt and pepper
- Flour for the work surface
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C and grease a springform pan (28 cm). Clean the mushrooms.
- Now make a quark-oil batter from flour, baking powder, quark, 6 tablespoons of oil, 6 tablespoons of milk and a little salt. Roll out the dough on a little flour and line the springform pan with it, pulling up one edge and pricking the dough several times with a fork. Pre-bake in the oven on the middle rack for 10 minutes.
- Cut the cleaned mushrooms into slices and fry in 1 tablespoon of oil. Season with salt and pepper and let cool.
- Mix the eggs with the rest of the milk and cheese and season with salt and pepper. Be careful with the salt, as the cheese is already salty! Now mix in the mushrooms and distribute everything on the pre-baked base.
- Bake the mushroom tart for 30-35 minutes. We like to have a rocket and beetroot salad with it.
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