Easy Tomato Tarte with Quark Oil Dough
Light, Fluffy, and Perfect for Summer
Jump to RecipeThis is one of my favourite recipes to make in the summer months. It’s great to bring to a gathering as it looks impressive, but doesn’t take much time to make. Even making the dough yourself doesn’t take so much time or ingredients as it doesn’t need to rest. I usually have everything at home and you can easily substitute some of the ingredients if you don’t have everything at hand. The dough is based on a typical German recipe called Quark-Öl-Teig or quark oil dough literally in English. This makes it really light and fluffy and you don’t have to use so much butter. Since living in Denmark, I can’t always find quark so I have used skyr, greek yogurt or sour cream instead. They are very similar in consistency and fat level, you just may want to adjust the amount of flour if it’s more liquidy. The recipe also suggests to use basil in the dough, but you can easily swap this out with other mediterranean herbs like oregano or rosemary or don’t add anything at all.
For the topping, I usually use tomatoes. It’s best to use fresh ones from the garden or the market and to mix different kinds, but it will also taste great if you need to use any that already got wrinkly. In the version on the picture, I also added some fresh baby spinach under the tomatoes as I needed to use that up before it gets bad. I can imagine it will also be great with green asparagus and ricotta. Or you could cut some zucchini or aubergine instead. You can really experiment here. To make it a little fancier you could also add some pine nuts on top and drizzle with good quality balsamic vinegar, olive oil or hot honey. Let me know if you need some inspiration!
I usually make it for dinner and then eat the leftovers for lunch the next days. I like to add a fresh side salad that I prepare while it’s in the oven to save some time. It’s also a great addition to bring to a picnic or if you’re looking for something new for a brunch (see my tips on how to throw a dinner party).
So if you’re looking for a quick dinner, something to bring to a picnic, or just want to try something new for brunch, this tomato tarte is a great option. It’s simple, adaptable, and looks like you put in way more effort than you actually did. I hope you give it a try – and let me know what version you end up making or if you need any ideas!
Tomato Tarte
Course: Savory, Brunch, Dinner, Lunch4-12
servings30
minutesPerfect for a summer picnic or add a side salad to make it a full lunch or light dinner.
Ingredients
- For the Dough
300g flour
1tsp baking powder
1/2 tsp salt
150g quark, skyr or greek yogurt
2 eggs
40g olive oil
4 stems basil (optional)
- For the Filling
400g tomatoes (preferably a mix of different kinds)
2 stems basil, fresh spinach or other herbs
150g sour cream or whatever you used for the dough
parmesan to your liking
1/2 tsp sugar
salt and pepper
drizzle of balsamic vinegar
Directions
- Preheat the oven to 180 C or 350 F.
- Chop up the basil for the dough if you want to add it.
- Add flour, baking powder and salt to a big bowl. Make a dent and add in the eggs, quark, olive oil and basil. Mix everything together and knead to a smooth dough that doesn’t stick to your hands. If needed you can add some more flour or oil.
- Grease a tarte or round cake tin with olive oil or butter. Roll out the dough to fit into the tin or just flatten it out inside the tin with your hands.
- Add sour cream, sprinkle of pepper and parmesan on top of the dough. If you want to add basil or spinach you can do that now or after baking.
- Cut tomatoes into big slices and lay on top of the tarte. Season with salt, pepper and sugar and any herbs you think will fit.
- Bake for 30-35 min and drizzle balsamic vinegar on top after baking (optional).
- Cut into slices and enjoy!
Notes
- This tarte is perfect for using your summer vegetables from the garden or market. You can swap out the tomatoes with other vegetables like zucchini or asparagus. Great for using up anything you have left over.
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