- 1 Tart pan (26 cm ⌀)
For the pastry: pile flour on the work surface, make a well in the center. Add egg, egg yolk, milk and salt to the well. Cut butter into small pieces and arrange around the well. Chop all ingredients with a knife until crumbly. Knead into a smooth pastry and roll out on a floured surface. Line greased tart pan with the pastry, making 3 cm (approximately 1 inch) edge all around. Refrigerate for 1 hour.
For the topping: whisk quark with cream and eggs, season with lemon juice, salt and pepper, fold in chives. Rinse and pat dry tomatoes, halve. Prick pastry base with a fork several times, cover with parchment paper ad weigh down with dried legumes. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Take out of the oven and remove legumes and paper. Spread cream on the pastry and arrange tomatoes on top, cut side up. Reduce oven temperature to 180°C (approximately 350°F) and bake tart for about 40 minutes. Remove from the oven and serve warm or cold.