Sweet & Savory Graviera Cheese Tart with Currants
Looking for something unusual to serve on a festive table or for a dinner party? This unusual tart combines one of Greece’s best-loved cheeses, graviera, with currants, for a dish that is almost equally at home at the start or end of a meal.
- 2 1/2 cups/280 g all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 cup cold butter cut into pieces
- 1/4 to 1/2 cup/60 to 120 ml cold water
- 2 medium eggs
- 1/2 cup/100 g sugar
- 1/2 cup /200 g graviera cheese grated
- 3/4 cup/200 ml heavy cream
- 1/2 cup/100 g Corinthian currants
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground pepper
Preheat oven to 359°F/180°C.
For the dough: Combine the flour, salt, and sugar. Add cold butter and rub the mixture between our fingers into small granules. Rub the mixture quickly. Add water, mix and knead well until a mass is formed. Cover with plastic wrap and let the dough rest in the fridge for 1 hour.
Using a rolling pin, roll out the dough on a floured working surface into a thin circle, slightly bigger than the surface of a round tart pan (9 inches/22 cm). Cover with aluminum foil and spread rice or beans on top. Bake in a preheated oven for 15 minutes or until slightly golden. Lower the temperature at 350˚F/180˚C.
Using an electric mixer, beat the eggs, sugar, and cheese all together until creamy. Add the cream, currants, cinnamon, and pepper and mix until well blended.
Pour the filling over the baked tart, place back in the oven, and bake for another 35 to 40 minutes. Remove from the oven, let cool slightly and serve.