Graubünden air-dried meat and carrot tart

Total time: 45m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 562 Kcal, 24g Protein, 41g Carbohydrates, 32g Fat


  • Tart
  • 1 pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • 750 g carrots, grob gerieben
  • 250 g half-fat quark
  • 1 bunch flat-leaf parsley, 1 tbsp set aside
  • 3 tbsp olive oil
  • 1.25 tsp salt
  • 3 tbsp grated Sbrinz
  • a little pepper
  • To bake
  • 100 g Bündnerfleisch (Graubünden air-dried meat) in slices
  • Utensils
  • For a flan tin approx. 30 cm in diameter

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  • Tart

    Roll out the dough, place with the baking paper in the flan tin, firmly prick the base with a fork. Spread the quark over the base. Mix the carrots with the parsley and oil, season, spread over the quark. Scatter over the cheese.
  • To bake

    Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove, place the air-dried meat on top, scatter over the remaining parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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