French cuisine · Dough, Pasta & Rice

Savory Fromage Blanc Tart

Alsatian curd cheese tart on shortcrust, seasoned with sautéed onions and caraway and baked until well risen.

Ingredients · for 6 servings

• 1 shortcrust pastry
• 500 g quark
• 2 onions
• 3 eggs
• 150 g crème fraîche
• 2 tbsp cornstarch
• 1 tsp caraway seeds
• 1 tbsp butter
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Line a greased 26 cm tart pan with the shortcrust pastry, prick the base several times with a fork and chill for 20 min.
2. Finely dice the onions and sauté in the butter over low heat for 8-10 min, until soft and translucent without color; toast the caraway seeds in for 1 min and let everything cool.
3. Stir the quark smooth with the crème fraîche, cornstarch, egg yolks, nutmeg, salt and pepper, then fold in the cooled onions.
4. Beat the egg whites with a pinch of salt until stiff and fold gently into the quark mixture in two batches, so the tart stays light.
5. Pour the mixture into the pan, smooth the top and bake in the preheated oven at 180 °C for 45-50 min, until the surface is browned and the center still wobbles only slightly.
6. Let the tart sit in the switched-off oven with the door slightly open for 10 min so it doesn't collapse, and serve lukewarm.