[Sca-cooks] Genovese tart

[Catherine Hartley]

I used cream cheese with some buttermilk in the genovese tart and it goes over very well. You will note the online translation of this recipe actually has a footnote that states "[2] This type of cheese is known today as Quark in Germany and Topfen in Austria."

I then looked up those cheese and tried to re-create a similar texture and taste. I also use spinach to make it for large quantities but the chard goes over well, too.

Caitlin of Enniskillen