Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor the dough:
- 200 g flour
- 100 g low-fat quark
- 4 tablespoons milk
- 1 packet baking powder
- 2 tablespoon olive oil (optional!)
- salt
For covering:
- 1 bunch spring onion (s)
- 500 g potato (s)
- 150 g cream cheese (type wild arlic or herbs)
- 1 scoop mozzarella
Print Recipe
Pin Recipe Instructions
- Mix the flour and baking powder and knead with the remaining ingredients to form a quark dough. If you want, you can add 2 tablespoons of olive oil.
- Peel the potatoes and cut into 5 mm thick slices. Cut the spring onions into thin rings. Roughly dice the mozzarella. Steam the potato slices for about 10 minutes in the steamer over boiling water. Mix the still moist potato slices with the wild garlic cream cheese and the spring onions.
- Divide the quark dough into 4 portions and roll out into thin cakes on a floured work surface. Spread the potato mixture on the flatbread and sprinkle with mozzarella. Bake in a preheated oven at 180 ° for about 20 minutes.
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