A delicious savory cheesecake with a combination of goat cheese and pears, enclosed in a phyllo pastry crust.
Unroll the two packages of phyllo dough and form little boats by accordion-folding two sheets together.
Arrange all the little boats on a baking tray lined with baking paper and brush with melted butter.
Brush to spread it well.
Cut the cheese and pears into slices and then halve each slice.
Arrange the half-slices alternately between the folds of the pastry.
In a cup, beat the eggs with the organic almond drink.
Season with salt and pepper and mix well.
Pour the mixture over the surface of the tart, using a brush as well.
Sprinkle with chopped almonds and dried thyme.
Bake in the already hot oven at 180 degrees for about 35/40 minutes.
The surface should be golden.
Once cooked, it can be drizzled with maple syrup for a more intense flavor.
This tart has a slightly sweet-and-sour taste and is fantastic served also with slices of prosciutto crudo.
Italia, Liguria
