Cheese Tomato Tart

Ingredients

• 80 g filo dough (ca. 15 x 20 cm, 4 sheets)
• 1 tbsp oil
• 250 g large tomatoes (2 large tomatoes)
• 100 g low-fat quark
• 75 g goat cream cheese
• 2 Eggs
• 5 tbsp milk (1.5% fat)
• Salt
• Pepper
• a pinch of coarsely crushed dried chili peppers
• 2 sprigs Mint

Instructions

1. 1.

   Line a 20–22 cm tart pan (or springform) with parchment paper. Spread the filo sheets, brush lightly with oil and line the pan.

2. 2.

   Wash tomatoes, cut off stem ends in a wedge shape. Slice tomatoes into strips and arrange on the dough.

3. 3.

   Whisk together quark, cream cheese, eggs, milk, salt, pepper and chili.

4. 4.

   Wash mint, shake dry, pluck leaves, finely slice into ribbons and fold into the quark‑cheese mixture.

5. 5.

   Pour the cream over the tomatoes. Bake in a preheated oven at 180 °C (fan 160 °C, gas 2–3) on the middle rack for 20–25 minutes until golden brown. Let cool for a few minutes before cutting.