Summary

Ingredients

• 250 g butter, cold
• 400 g wholemeal spelled flour
• 250 g quark, 40%
• 1 teaspoon salt
• 3 tablespoon quinoa or breadcrumbs
• 1 head broccoli
• 1 pear (s)
• 1 handful walnuts
• 1 packet soft goat cheese or blue cheese
• 1 packet mozzarella
• some salt and pepper
• 1 pinch (s) nutmeg
• 1 pinch (s) paprika powder
• some parmesan, freshly grated
• Grease for the tin

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Instructions

1. Cut the cold butter into small cubes with a large knife. Knead the butter cubes, flour, quark and salt briefly with the food processor (dough hook) or by hand. It is desirable that some of the butter pieces do not mix completely with the rest of the ingredients so that they loosen up the dough when baking, as with puff pastry.
2. Preheat the oven to 190 ° C top / bottom heat.
3. Wash the broccoli and cut the florets into bite-sized pieces. Put in a saucepan and pour boiling water from the kettle over it. Set aside in the water. Core the pear and cut into bite-sized pieces. Cut the seasoned cheese and mozzarella into slices, chop the nuts a little by hand. Have everything ready for topping along with the grains or breadcrumbs.
4. Roll out the dough on a greased, medium-sized sheet (approx. 26 cm x 28 cm). Place the quinoa or breadcrumbs on the dough (they absorb the moisture from broccoli and pears during baking) - especially in the middle.
5. Drain the broccoli and dry it well (otherwise it will soup into the batter!). Spread the seasoned cheese on the dough (it doesn`t have to cover the dough all over), top with the broccoli florets, the pears and the walnuts. Finally, spread the mozzarella over the top (it doesn`t have to be area-wide either), season with nutmeg, paprika, pepper and salt.
6. Bake in the hot oven on the middle rack for about 40 minutes (in some ovens 30 minutes may be enough). Open the oven briefly during baking so that moisture can escape. Finally sprinkle the parmesan cheese on top.