Potato Tart with Sun-Dried Tomatoes and Mushrooms

For the dough, mix the flour with the salt, place on a work surface, make a well in the center, add the egg yolk and oil and distribute the butter in small pieces over the flour. Chop all ingredients with a knife until crumbly and knead everything quickly into a smooth dough. Shape into a ball and wrap in plastic wrap. Refrigerate 30 minutes. Meanwhile, rinse the potatoes and cook for 20 minutes in boiling salted water. Rinse in cold water, peel and cut into thin slices. Preheat the oven to 180°C (approximately 350°F).

To assemble the tart, grease a tart pan. Roll out the dough on a floured work surface to the size of the pan and line the pan with it. Press dough into edges of pan. Line the bottom with parchment paper, sprinkle with dried beans or pie weights and bake in preheated oven for 15 minutes. Meanwhile, for the topping, trim the mushrooms and cut into slices. Peel the shallot and chop finely. Drain tomatoes well (reserving oil) and cut into fine strips.

In a pan, heat 2 tablespoons of the tomato oil and cook the shallot until translucent. Add mushrooms and tomatoes and sauté, turning occasionally. Season with salt and pepper. Remove from heat and let cool slightly. Mix quark with eggs and milk and season with salt, pepper, nutmeg and chopped marjoram. Remove paper and beans from tart pan and let the crust cool slightly.