Filo – Cheese Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ pack dough (filo dough), or yufka dough
- g 1,000 quark (low-fat quark), drained
- 300 g cheese, mixed
- 1 cup breadcrumbs or pretzel crumbs, possibly more
- 1 large onion (s), finely diced
- 2 tablespoon parsley, dried
- 2 teaspoons thyme, dried
- 2 teaspoons oregano, dried
- 2 tablespoon seasoning (s) (tomato or pepper flakes)
- 1 teaspoon dried garlic or 2 cloves garlic, chopped
- 2 teaspoons salt, or granulated broth
- some rosemary
- 2 egg (s)
- 1 egg yolk, for brushing
- 2 tablespoon heavy cream or condensed milk
- Pepper from the grinder
- Chilli, from the mill
- 100 g feta cheese, diced
- 100 g mozzarella
Print Recipe
Pin Recipe Instructions
- Cut the feta and mozzarella into small cubes, coarsely grate the remaining cheeses. Mix well with the drained low-fat quark and breadcrumbs, spices, eggs and egg whites, season well to taste.
- Preheat the oven to 180 ° circulating air or 200 ° top / bottom heat, grease the springform pan and lay out 6 well-moistened (preferably on both sides) filo dough sheets so that they overlap so that something protrudes at the edge. Pour in the quark and cheese mixture until smooth and cover with the rest of the moistened filo pastry sheets, fold in any excess.
- Whisk egg yolks with cream or condensed milk, brush the dough well with it, sticking sticky parts with it. Bake on the 2nd rack from below until it is nice and golden brown. This takes about 50-60 minutes, possibly less long.
- Tastes warm with mashed potatoes and / or tomatoes and other salads. But also cold with bread and salads.
- Mimimarcel`s Burjondi from the database also tastes good.
- Parmesan is of course not the lowest fat cheese, but even a small amount increases the aroma.
- Pretzel crumbs can be quickly made from pretzel sticks or pretzels in a blender, then adjust the amount of salt. Utilization for no longer crispy or stale, salted or pretzel biscuits.
- I like to use the herbs, onions, and garlic in this recipe dried, as they remove further moisture from the curd. When it comes to herbs, onions, and especially garlic, however, attention should be paid to 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 compound is also sufficient for a baking sheet, then use a whole pack of filo dough.
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