Maybe your new favorite bean dish:
Fill dough into a round tart pan (diameter 20 cm) and cover with tin foil. Place baking beans on top and bake at 220 °C for 10 to 15 min.
Remove baking beans and foil, cool bottom.
Simmer unpeeled garlic cloves on low heat for 25 min until soft. Drain and when cool, mash into a paste.
Add parsley and watercress or spinach to boiling water and cook until tender, seven to ten minutes. Quench under cold water. Squeeze out excess liquid and chop finely. Mix with garlic paste and season with a little salt and pepper.
Spread mixture evenly on the base.
Mix the heavy cream cheese with the whipped cream and a little salt and pepper until smooth. Add the beaten eggs.
Pour over the garlic paste and bake at 180 °C for about 25 minutes. Serve warm.
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