Herb Tart

For the herb tart, mix flour, salt and yeast flakes. Add the butter in flakes and crumble the whole thing finely with the dough hook of the food processor. Add the water and knead quickly. Chill the dough with the lid closed for 30-40 minutes – but no longer, otherwise it will be too hard to roll out.

Grease a tart pan or a cake springform pan of 240 mm diameter. Preheat the oven to 220 degrees.

In the meantime, mix the curd, whipped cream, finely crumbled feta cheese and egg yolks. Crush the garlic and add.

Wash the herbs, spin dry and chop. Then stir into the curd mixture. Season with salt and pepper. Spread the form with the rolled out dough and raise a rim of 2-3 cm.

Prick the bottom of the dough with a fork several times. Pre-bake on the lowest rack for 12 minutes. In the meantime, whip the egg whites until stiff.

Fold the whipped cream into the curd mixture. Spread the filling evenly on the pre-baked base. Sprinkle the Parmesan and pumpkin seeds on top.

Bake the herb tart on the 2nd rack from the bottom for 18-20 minutes until the surface is light brown.

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