Quark praline on apple and beetroot carpaccio with pumpkin mozzarella tart

by René Steinmetzger

• 200 g cottage cheese
• 50 g onion
• 30 g carrot
• 30 g celery
• 10 g garlic
• 10 g olive oil
• salt, pepper, smoked paprika
• 20 g each of hazelnuts, walnuts, pine nuts

Sauté quark with a cloth squeeze, finely diced onion, carrot, celery and garlic in olive oil and let cool. Mix everything with the quark and season to the spices. Grind nuts finely, roll in the curd mass formed into balls.

• 300 g pumpkin
• 2 spring onions
• 4 eggs
• 250 g yogurt
• 150 g smoked mozzarella
• 150 g spelt flour
• 80 g canola
• l salt, pepper, tandoori, curry
• 20 g pumpkin seeds

For a 26-diameter round baking pan.
Grate pumpkin, cut spring onion into thin slices and mix with egg, yogurt, flour and oil. Grate mozzarella finely with spices and fill into a baking pan, sprinkle with pumpkin seeds and bake at 160°C for 25 — 30 minutes.

• 200 g apple
• 150 g beetroot
• 10 g sesame oil
• 10 g raspberry vinegar
• salt, pepper from the mill
• ½ bunch of parsley
• 50 g cherry tomatoes

Cut out the apple, peel the beetroot, cut into thin slices on a slicer, mix a marinade of vinegar, oil and spices. Slices alternately on