Unfold the filo pastry.
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.
Spread the filo pastry with the melted butter.
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.
Finely chop the herbs.
Finely purée with the pine nuts and oil in a mortar.
Soak the gelatine in cold water. Heat the cream and dissolve 2 gelatine leaves in it. Transfer to a bowl.
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.
Remove the jelly from the bowl, mix with the herbs and quark to a cream. Season with salt and pepper.
Spread the cream onto two-thirds of the pastry circles.
Stack in pairs and finish with a plain pastry circle. Serve.