Main courses

Savoury cheese cake
with herbs
and heirloom tomatoes

Recipe for: 6 to 8 people
Preparation time: 45 mins
Cooking time: 40 mins
Resting time: 1 hour

Level of difficulty

45 mins

Ingredients:

For the shortcrust pastry

300 g whole wheat flour
1 teaspoon baking powder
1/2 teaspoon of salt
150 g butter cut into chunks
1 egg (size M)
4 tablespoons water

Pour la garniture

500 g EKABE cream cheese 8.5% fat (1 pot)
4 eggs
150 g grated Comté cheese
2 tablespoons herbs (chives, parsley), finely chopped
2 tbsp semolina
1/2 easpoon chilli powder
Nutmeg
Salt and pepper
300 g heirloom tomatoes
70 g feta cheese
A few fresh basil leaves

Recipe

Phortcrust pastry:

Mix the flour, baking powder and salt.
Add the butter, egg and water and mix to form a smooth dough.
Wrap the dough in cling film and place in the refrigerator for at least 1 hour
Roll out the dough and put it in a 23 cm diameter tin with a removable base.

Filling:
In a bowl, mix the cream cheese with the eggs, grated comté cheese, herbs and semolina. Season with chilli powder, nutmeg, salt and pepper.
Pour the filling over the pastry and bake for 40 minutes at 200° C.
After removing the cheesecake from the oven, set to one side to cool.
Cut the tomatoes into quarters and crumble the feta cheese. Arrange the tomatoes on the cheesecake, sprinkle the feta cheese on top and decorate with the basil leaves. Serve with a salad of young rocket leaves or lamb’s lettuce.

Tips:

For an extra mouth-watering effect, play with the different colours of the heirloom tomatoes.
For an “express” recipe, use ready-to-use shortcrust pastry.

EKABE product(s)

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