Summary

Ingredients

For the dough:

• 230 g wheat flour type 405 or spelled, finely round
• 2 tablespoon sesame seeds, dry roasted
• 1 teaspoon, leveled salt
• 140 g butter, only slihtly chilled
• 1 pinch (s) baking powder
• 1 tablespoon vinegar (makes the dough super crumbly)
• 70 ml cold water

For the filling:

• 150 g wild arlic, finely cut into strips
• 2 clove (s) garlic, peeled and finely chopped
• 30 g butter
• 1 egg (s)
• 1 cup natural yoghurt or sour cream (200 ml)
• 3 tablespoon quark, 20% (curd cheese)
• 2 Table spoons milk
• 1 teaspoon cornstarch
• 200 g cheese, cut into small cubes (e.. Gruyère)
• Salt, little, the cheese is already salty
• 1 pinch cayenne pepper
• nutmeg

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Instructions

1. Process the dough ingredients one after the other in the machine into a medium-firm shortcrust pastry and let it rest for about 30 minutes.
2. Roll out the dough between cling film, slightly larger than the shape. The protruding part is also for the edge. Now lift it into the tart pan and cut off the excess from the dough. Prick the pastry base several times with a fork.
3. Preheat the oven to 180 °.
4. Heat the butter and briefly toast the garlic in it without letting it take color. Add the wild garlic, stir briefly 1 - 2 times, done! The wild garlic should just collapse.
5. Mix the egg, yoghurt, curd cheese, starch and spices together, mix in the wild garlic and cheese and pour everything into the mold.
6. Bake at 180 ° for 25-30 minutes.
7. Serve with salad.