Ingredients
(For 1 tart 12 cm x 30 cm, or 4 people)
Preparation time: 30 min
Baking time: approx. 30 min
| 200 g | frozen puff pastry |
| 75 g | quark |
| 75 g | crème fraiche |
| 1 | egg yolk |
| Freshly ground pepper | |
| 150 g of | Glocken-Beune Bacon, diced |
| 2 tablespoons of | melted butter to baste |
| 7 | quail eggs |
|
Parsley leaves to garnish |
Preparation
- Allow the puff pastry to thaw.
- Preheat oven to 180 °C (fan oven).
- Quark mit Crème fraîche und Eigelb verrühren und mit Pfeffer würzen.
- Mix quark with crème fraiche and egg yolk and season with pepper.
- Roll out the puff pastry to a rectangle measuring 12 cm x 30 cm and brush with the quark cream, leaving around 1.5 cm free at the edge.
- Cover with the diced Glocken-Beune Bacon and brush the edge with melted butter.
- Lay on a baking tray lined with baking paper and bake in a pre-heated oven for approx. 20 minutes.
- Then spread the eggs over the tart and bake for about another 10 minutes.
- Remove the tart from the oven, sprinkle with pepper and serve sprinkled with parsley.