• 1 cucumber
• 1 tablespoon coarse salt
• 100 g cottage cheese
• 100 g ricotta cheese
• 4 mint leaves
• 4 pre-cooked short bark tartlet bases (6 cm diameter)
Peel the cucumber and extract the strips with a peeler. Sprinkle with coarse salt and let the strips drain for about fifteen minutes. Rinse well and dry on absorbent paper.
Mix the cottage cheese, the cucumber strips and the finely chopped mint. Adjust the salt and pepper point.
Place successive layers of ricotta cottage cheese and shredded cucumber cottage cheese on the pre-cooked cake bases and finish with the cottage cheese.