Savory Cheese Cake

Ingredients

• 145 g Grana Padano
• 200 g wheat flour type 405
• 3 large eggs
• 95 g butter
• Salt
• 40 g Skyr
• 400 g cream cheese (45% fat in the tub)
• Pepper
• 2 tsp cornstarch
• 1 Zucchini
• 1 tbsp Olive Oil
• 1–2 pears
• 2 sprigs Rosemary
• a handful basil leaves
• 4 Cherry Tomatoes

Instructions

1. 1.

   Grate Grana Padano finely. For the base mix flour, 1 egg, butter, 25 g Grana Padano and a pinch of salt into a shortcrust dough quickly. Chill dough for 30 minutes. Then roll it out into an elongated rectangular shape, place in a tart pan, shaping a rim. Prick the dough with a fork and bake at 160 °C fan-forced for about 10 minutes pre-bake. Remove from oven and cool for 5 minutes.

2. 2.

   For the filling mix Skyr, cream cheese, remaining eggs, 100 g Grana Padano and cornstarch together and season with salt and pepper. Spread the filling over the pre-baked base and bake at 160 °C fan-forced for about 45 minutes.

3. 3.

   Slice zucchini lengthwise into thin strips. Heat oil in a grill pan. Sauté zucchini slices on both sides over medium heat for 5 minutes. Peel carrot, cut into long thin ribbons with a vegetable peeler.

4. 4.

   Wash rosemary, shake dry and pluck needles. Peel pears, wash and use a melon baller to scoop fruit into balls. Toss the balls in remaining grated Grana Padano, shape into small pear shapes and decorate with rosemary needles. Wash basil and shake dry. Wash tomatoes and quarter them.

5. 5.

   Remove the savory cheese cake from the oven, let it cool for 5 minutes and decorate with rolled zucchini strips, tomatoes, Grana Padano pears and basil.