Artisan Savory Tart with Braised White Cabbage and Salted Beef

Put the flour with a pinch of salt in a bowl.

Add the butter or margarine and cut it into small pieces with two knives.

Stir in the quark or yogurt and quickly knead the dough by hand into a cohesive ball.

Let the dough rest in the fridge for at least 30 minutes.

Grease a springform pan with a diameter of 22 cm.

Peel and finely chop the onions.

Lightly dust your work surface and a rolling pin with flour.

Roll out the dough into a sheet slightly larger than the springform pan.

Line the pan with the rolled-out dough.

Prick the dough here and there with a fork.

Place the lined pan in the fridge while you prepare the filling.

Preheat the oven to 200°C (392°F) or gas mark 4.

Heat the oil in a frying pan.

Sauté the onions with the curry powder and ginger powder for about 3 minutes.

Add the sliced white cabbage and briefly fry it over high heat.

Turn down the heat and let the cabbage braise for about 10 minutes.

Meanwhile, cut the salted beef into strips and stir it into the braised cabbage.

Distribute the cabbage filling evenly over the tart pan with the dough.

Whisk the eggs with the milk and optionally a little extra salt.

Pour the egg-milk mixture over the filling in the tart pan.

Slide the tart onto the second-to-bottom rack in the preheated oven.

Bake the savory tart for about 45 minutes until golden brown and cooked through.

Serve the tart warm, optionally with a fresh coleslaw on the side.