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🍽️ Crispy Cream Cheese and Tomato Tart

448 kcal · 30 min · 4 servings

Ingredients

• 80 g filo pastry (approx. 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
• 1 pinch coarsely crushed dried chili peppers
• 2 sprigs mint

Instructions

1. 1. Line a tart pan with a diameter of 20 to 22 centimeters (or a springform pan) with baking paper.
2. 2. Lay out the phyllo sheets flat.
3. 3. Brush the sheets thinly with oil.
4. 4. Place the prepared sheets into the pan to line the bottom and sides.
5. 5. Wash the tomatoes thoroughly.
6. 6. Cut out the hard stem areas in a wedge shape.
7. 7. Cut the tomatoes into wedges.
8. 8. Distribute the tomato wedges evenly over the pastry base.
9. 9. Whisk quark, cream cheese, eggs, milk, salt, pepper, and chili together in a bowl.
10. 10. Wash the mint.
11. 11. Shake the mint dry.
12. 12. Pluck the mint leaves from the stems.
13. 13. Cut the mint leaves into fine strips.
14. 14. Stir the cut mint strips into the quark and cheese mixture.
15. 15. Pour the cream over the tomatoes on the pastry.
16. 16. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
17. 17. Place the tart on the rack in the preheated oven.
18. 18. Bake the tart for 20 to 25 minutes until golden brown.
19. 19. Let the tart cool for a few minutes before slicing.

Nutrition per serving

• kcal: 448
• Protein: 25 g · Fett/Fat: 23 g · Carbs: 32 g