Filo Tart with Cherry Tomatoes

Preheat the oven to 180°C (approximately 350°F) convection.

Grease the tart pan with oil and place the filo pastry into the tart pan in 3 to 4 overlapping layers, brushing lightly with oil in between each of the layers.

Rinse the herbs, shake dry and remove the leaves from the stems. Discard the stems.  Set some of the thyme leaves aside for garnish. Puree the rest of the herbs with the peeled clove of garlic and the heavy cream. In a mixing bowl, stir together the herb cream with the eggs and half the quark until well blended. Season with salt and pepper and pour the mixture into the filo-lined pan in an even layer. Rinse, trim and halve the tomatoes. Lay the tomatoes on top of the filling and sprinkle the remaining quark and the thyme over the top. Bake in the oven about 40 minutes, or until golden brown.