Step: 1/11

Unfold the filo pastry.

Step: 2/11

Wash the herbs, shake dry and pluck the leaves. Preheat the oven to 200°C (180°C fan, gas 6). Brush a baking tray with oil.

Step: 3/11

Spread the filo pastry with the melted butter.

Step: 4/11

Cut out 36 circles (about 6cm in diameter). Place on the baking tray and bake in the oven for 5-10 minutes until golden brown. Carefully remove from the baking tray and allow to cool.

Step: 5/11

Finely chop the herbs.

Step: 6/11

Finely purée with the pine nuts and oil in a mortar.

Step: 7/11

Soak the gelatine in cold water. Heat the cream and dissolve 2 gelatine leaves in it. Transfer to a bowl.

Step: 8/11

Bring the stock and bacon to the boil and cook for 15 minutes. Pour through a sieve, dissolve the remaining drained gelatine in the liquid, pour onto the cream and allow to set for at least 3 hours.

Step: 9/11

Remove the jelly from the bowl, mix with the herbs and quark to a cream. Season with salt and pepper.

Step: 10/11

Spread the cream onto two-thirds of the pastry circles.

Step: 11/11

Stack in pairs and finish with a plain pastry circle. Serve.