Filo cheese tart

Ingredients for 1 servings:

• ½ pack of dough (phyllo dough) or yufka dough
• 1,000 g quark (low-fat quark), drained
• 300 g mixed cheese
• 1 cup breadcrumbs or pretzel crumbs, maybe more
• 1 large onion(s), finely diced
• 2 tbsp parsley, dried
• 2 tsp thyme, dried
• 2 tsp oregano, dried
• 2 tbsp spice(s) (tomato or paprika flakes)
• 1 tsp garlic, dried, or 2 garlic cloves, chopped
• 2 tsp salt, or granulated stock
• some rosemary
• 2 eggs
• 1 egg yolk, for brushing
• 2 tbsp cream or condensed milk
• Pepper, from the mill
• Chili, from the mill
• 100 g feta cheese, diced
• 100g mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Starter for 4 or 6 people, also suitable for a buffet

Cut the feta and mozzarella into small cubes, coarsely grate the remaining cheeses. Mix well with the drained low-fat quark, breadcrumbs, spices, eggs, and egg whites, and season to taste. Preheat oven to 180°C fan-assisted oven or 200°C top/bottom heat. Grease a springform pan and line it with 6 well-moistened (preferably on both sides) filo pastry sheets, overlapping them so that a little overhangs the edges. Pour the quark and cheese mixture evenly into the pan and cover with the remaining moistened filo pastry sheets, tucking in any excess. Whisk the egg yolk with cream or condensed milk and brush the dough well, making sure to stick any excess dough to the pan. Bake on the second rack from the bottom until golden brown. This takes about 50-60 minutes, or less time if needed. Delicious warm with mashed potatoes and/or tomatoes and other salads. But also cold with bread and salads. Mimimarcel’s Burjondi from the database also goes well with it. Parmesan is, of course, not the lowest-fat cheese, but even a small amount enhances the flavor. Pretzel crumbs can be quickly made from saltines or pretzels in a blender; adjust the amount of salt accordingly. Use for salted or pretzel pastries that are no longer crispy or have gone stale. I like to use the herbs, onions, and garlic in this recipe dried, as they draw further moisture out of the quark. However, you should make sure that the herbs, onions, and especially the garlic are of good quality, freeze-dried, for example. I wouldn’t use garlic salt. The filling can also be prepared the day before. Spread out flat, the filling is enough for a baking sheet; in this case, use an entire package of filo dough.