Broccoli, Sausage and Tomato Tart
- For the dough
- 450 grams Pastry flour
- 1 cube Yeast (42 grams)
- 1 pinch sugar
- 200 milliliters lukewarm milk
- 30 grams butter
- 1 pinch salt
- 1 egg
For the dough, make a well in the flour. Crumble the yeast into the well. Stir in sugar and a little of the milk and let sit for 20 minutes. Add remaining dough ingredients and knead everything into a smooth dough. Cover and let rise in a warm place for 30 minutes.
For the filling, rinse the broccoli and cut into small florets. Peel and halve garlic. Bring a large pot of salted water to a boil. Blanch the garlic and broccoli for 3 - 4 minutes. Drain, rinse in cold water and drain again.
Rinse the tomatoes, quarter, remove seeds and cut into narrow strips.
Heat the butter in a pan. Remove the sausage from the casing and saute until cooked. Stir in tomato and simmer 3 minutes. Season with oregano, salt and pepper.
Knead the dough on a floured surface. Roll out the dough and line a deep baking dish. Evenly distribute the sausage, broccoli and tomato over the dough. Beat the eggs. Stir together the quark, cream and eggs. Season with nutmeg. Pour the egg mixture over the broccoli mixture.
Bake in a preheated oven at 200°C (approximately 400°F) for about 40 minutes. Serve warm.