Salty tart with Kasseri and Graviera Kritis and herbs

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For the pastry:
400 gr butter
100 gr cream cheese
10 gr sugar
20 gr salt
300 gr eggs
7 gr red pepper
1 kg sieved soft flour
For the filling:
150 gr onion
250 gr finely chopped bacon
300 gr finely chopped ham
300 gr grated Kasseri
500 gr grated Graviera Kritis
For the cream:
250 ml fresh milk
500 ml animal cream
200 gr egg yolks
3 gr white pepper
5 gr salt


Mix all the ingredients for the cream together in a bassinet with a hand whisk.

Place all the pastry ingredients in a mixer and mix them until you obtain a malleable pastry.

Wrap the pastry in cling film and put it in the fridge for 15 minutes.

Roll the pastry on rice paper, giving it a width of roughly 0.5 cm, and place it onto an oven tray.

Bake the pastry blind at 180 oC for 10 minutes.

Cook the ingredients for the filling except for the cheeses, and let them cool. Place the filling onto the pastry and add the cream. Sprinkle with the grated cheese; take a spoon and press the cheese into the cream, otherwise it will get burnt during baking.

Bake the tart at 170 oC for 35 minutes. Let it cool before serving.

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