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.
Wash and slice the tomatoes then arrange in the pastry case.
Whisk the curd with the cream cheese, eggs, milk, salt, pepper and chilli.
Wash the mint, shake dry and cut the leaves into strips. Mix with the quark cream.
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.