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Quince and goat's cheese tart
30 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 653
  • Fat about 42g
  • Carbohydrates about 49g
  • Protein about 14g
This is needed
This is needed for 4 people
  • 100 g light spelt flour
  • 150 g wholemeal PureSpelt flour
  • 0.5 tsp salt
  • 100 g butter
  • 1 dl water, chilled
Cream cheese mixture
  • 2 shallot
  • 1 garlic clove
  • 0.5 bunch thyme
  • 1 tbsp olive oil
  • 150 g soft goats' cheese
  • 125 g cream cheese
  • 0.5 tsp chilli flakes
  • 0.25 tsp salt
  • a little pepper
  • 2 quinces (approx. 500 g)
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Cream cheese mixture
Peel the shallots and garlic, finely chop the shallots, crush the garlic. Remove the thyme leaves from the stalks. Heat the oil in a non-stick frying pan. Sauté the shallots, garlic and thyme for approx. 10 mins., allow to cool slightly.
Mix the shallots with the goat's cheese and cream cheese, season.
Rub the quince clean with a towel, peel, quarter and cut into thin slices. Mix the quince with the oil in a bowl, season.
On a sheet of baking paper, roll out the dough into a rectangle (approx. 30 x 40 cm), slide onto a baking tray. Spread the cream cheese mixture on top, leaving approx. 2 cm free around the edges. Spread the quince on top of the cream cheese, fold in the edges of the tart.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C.

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