Herb cheese cake

Ingredients for 4 servings:

• 300 g cheese, Gouda, medium-aged
• 250 g flour
• 125 g margarine, cold
• Salt
• Nutmeg, freshly grated
• ½ bunch chives
• ½ bunch parsley
• 1 carrot(s)
• 1 small pepper
• 3 eggs
• 500 g quark (low-fat quark)
• 100 ml cream (plant cream)
• 4 tbsp semolina
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The quantities given are for 12 pieces. Whether for 4 or 6 people depends on your appetite. Finely grate the cheese. Sift the flour into a bowl. Add the cold margarine or butter in pieces and knead with 50g cheese, 60ml water, salt and nutmeg using a dough hook until you have a smooth dough. Work it in with your hands until it is pliable. Let it rest in the refrigerator for 30 minutes. Wash and dry the herbs and chop very finely. Wash, peel and finely grate the carrot. Deseed and chop the peppers very finely. Mix 250g cheese with the quark, eggs and vegetable cream. Fold in the semolina, herbs, peppers and carrots and season with salt, pepper and nutmeg. Pour the dough into a 26cm diameter springform pan, pulling up one side. Spread the cheese mixture on the dough and bake at 200°C (top and bottom heat) or 175°C (convection oven) for about 45 minutes. If the pepperoni is too spicy for you, you can leave it out.