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.