Quark Pocket with Tomatoes and Mushrooms

Preheat the oven to 200°C (convection) and line a baking tray with parchment paper.

Stir the quark, oil, milk, egg and a pinch of salt in a bowl until smooth.

Mix the flour with the baking powder, add to the quark mixture and quickly knead into a soft dough.

Lightly flour the work surface and the dough, and roll the dough directly on the parchment into a rectangle.

Drain the mushrooms. In a pan, briefly fry the raw ham and mushrooms in a little oil.

Deglaze with the tomatoes and season with salt, pepper and parsley. Let the filling simmer for 2–3 minutes and cool briefly.

Spread the filling lengthwise down the center of the dough and sprinkle with Fontina.

Fold the dough sides over the filling and press lightly to seal. Transfer the quark pastry, parchment and all, onto the baking tray.

Bake for about 20 minutes until the surface is golden brown. Let cool briefly and cut into pieces.