Put the flour in a bowl, add the butter in pieces, 1 egg, 1 tablespoon of cold water and 1/2 teaspoon of salt. First work with a hand mixer, then with your hands into a smooth dough. Chill the shortcrust pastry for 30 minutes.
Finely grate the Gouda, wash the wild garlic, pat dry and finely chop. Mix the quark, crème fraiche and 3 eggs, add the Gouda and wild garlic and season with salt, pepper and nutmeg. Preheat the oven to 200 °.
Roll out the dough and place in a greased tart pan, lightly pressing the edge of the dough. Prick the bottom several times with a fork. Put the dough in the oven and prebake for about 8-10 minutes at 180 degrees.
Take the mold out of the oven and pour in the quark mixture. Wash the tomatoes, cut them in half and put them on the tart. Bake the tart in the hot oven as usual for about 40 minutes.
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