Flatbread with Cherries
Sift the flour, baking powder and icing sugar onto a workspace. Add the salt, vanilla sugar, quark, milk and oil and knead until smooth. If necessary add a little extra flour or milk. Wrap the dough in plastic wrap and place in the refrigerator for about 1 hour.
Rinse the cherries, remove the pits and drain well.
Preheat the oven to 180°C (approximately 350ºF).
Roll out the dough on a floured surface into a loaf about 2 cm thick (approximately 3/4 inch) and place on a baking sheet lined with parchment paper. Thinly brush the dough with egg and distribute the cherries over the top. Press them gently into the dough, shower with rosemary and dust with sugar.
Bake on the middle shelf for about 40 minutes. The edges should be browned and golden with the center remaining as light as possible.
Remove from the oven and allow to cool on a wire rack before serving.