Savoury Cream Cheese Tart

Rating: 4.00 / 5.00 (6 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Mix 800 g cream cheese and 200 g whipped cream with a mixer in a baking bowl, season strongly with salt and freshly ground pepper. Divide this cream cheese into 3 portions. Halve olives, set aside a few kitchen herbs for garnish, rinse remaining kitchen herbs and chop finely.

Mix one unit of cheese cream with olives, the second unit with paradeis pulp and peppers and the third with herbs. Remove the crust from the bread, cut into slices 1 cm thick.

Grease the edges of a cake springform pan and line with plastic wrap or parchment paper. Spread the cake base with slices of bread, cutting the slices to fit the round shape. Pour in the cheese-olive cream and smooth it out. Put a second layer of bread on top, add the bell pepper and tomato cream, smooth it down and cover it again with bread. Pour in the herb cream and refrigerate with the lid closed for about

30 minutes in the refrigerator.

In the meantime, mix remaining cream cheese with remaining whipped cream, season with salt and pepper. Finely chop remaining parsley. Remove rind from cheese and cut into 14 slices. Roast pine nuts in a frying pan until golden brown.

Remove cheesecake from mold. Carefully peel off foil or possibly parchment. Brush edge of tart with cheese cream and sprinkle evenly with parsley. Place cheese slices in a circle on top of the tart, sprinkle with pine nuts. Garnish with herbs. Cheese cake

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