for 4 person

Dough

150 g	wholemeal PureSpelt flour
100 g	light spelt flour
½ tsp	salt
100 g	butter
1 dl	water, chilled

Cream cheese mixture

2	shallots
1	garlic clove
½ bunch	thyme
1 tbsp	olive oil

150 g	soft goats' cheese
125 g	cream cheese
½ tsp	chilli flakes
¼ tsp	salt
a little	pepper

Tart

2	quinces (approx. 500 g)
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

How it's done

Dough

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.

Tart

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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