Hearty Tart with Mushrooms

Put the quark in a fine sieve and allow to drain.

Meanwhile, rinse the tomatoes, wipe dry, remove stems and cut tomatoes into small dice.

Rinse scallions, shake dry and cut diagonally into slices. Peel the garlic and chop finely.

Gently wipe mushrooms if necessary with a damp paper towel or cloth. Cut mushrooms into thin slices.

Heat 1 tablespoon oil in a large non-stick pan and cook mushrooms for 4-5 minutes over high heat. Add tomatoes, scallions and garlic and cook for about 3 minutes. Season with salt, pepper and balsamic vinegar. Remove from the heat.

Mix flour with ½ teaspoon salt and baking powder. Add drained quark, 5 tablespoons milk and remaining oil. Knead with the dough hook of a hand mixer to a smooth dough.

Cut cress from the bed and mix half with the mushrooms.

Roll out dough on a lightly floured surface fit a tart pan (about 28-30 cm or approximately 11-12 inches in diameter). Place dough in pan, pressing into bottom and about 3 cm (approximately 1 inch) up sides. 

Spread the mushroom mixture over the dough. Mix eggs and remaining milk and season with salt and red pepper flakes.

Pour egg mixture over the mushrooms. Bake on second rack from bottom of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until the surface is firm to the touch, about 30 minutes.