Preheat the oven to 180° convection. Line a baking tray with baking paper.
We start with the low carb tarte flambée base: Mix the quark, eggs and Gouda. When the mixture is well mixed, stir in the almond flour.
Now spread the dough as a thin patty on the baking paper.
Bake the tarte flambée in the oven for about 15 minutes.
Meanwhile, chop the mushrooms, tomatoes and green onion.
Spread the créme fraîche on the dough. Put the mushrooms in fine slices on top. And again 15 minutes in the oven.
Top the low carb tarte flambée with fresh arugula, tomatoes and green onions. A little salt and pepper bring even more flavor. If you like, you can add a little olive oil.