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Savory cheesecake with puff pastry

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Ingredients for 4 servings:

  • 320 g puff pastry, rolled out rectangular
  • 150 g cheese, Gruyère
  • 100 g cheese, Emmental
  • 250 g low-fat curd cheese
  • 125 ml milk
  • 125 ml cream
  • 4 eggs
  • some pepper
  • some nutmeg
  • some paprika powder
  • little salt

Instructions

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

quickly made and baked

Preheat oven to 210°C and place the puff pastry on a small, rectangular baking sheet, leaving edges about 2 cm high. Any leftover pastry can be decoratively scattered over the topping. Mix the quark, milk, cream, and beaten eggs well. Grate both cheeses and mix with the topping. Season with pepper, nutmeg, paprika, and a little salt. Pour the topping onto the puff pastry in the baking sheet and bake in the lower half of the oven for 35-45 minutes. Delicious hot or cold. Serve with a leaf salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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