Step: 1/5

Line a 22cm springform or tart tin with baking paper. Unroll the filo pastry sheets, brush with some oil and use to line the tin.

Step: 2/5

Wash and slice the tomatoes then arrange in the pastry case.

Step: 3/5

Whisk the curd with the cream cheese, eggs, milk, salt, pepper and chilli.

Step: 4/5

Wash the mint, shake dry and cut the leaves into strips. Mix with the quark cream.

Step: 5/5

Pour the curd cream over the tomatoes and bake the tart in a preheated oven at 180°C (160°C fan, gas 4) for 20-25 minutes.