Ibizan flaó with cheese and mint
A fresh cheese and mint tart in an anise and lemon pastry crust.
Active time30 min
Cooking35 min
Total2 h 30 minResting : 1 h
Add to my week
Loading your week…
Ingredients
- 1 unwaxed lemon
- 12 fresh mint leaves
- 3 eggs
- 150 ml water
- 350 g plain pastry flour
- 1 tsp anise liqueur
- 200 g caster sugar
- 10 g icing sugar
- 400 g plain requesón curd cheese
- 3 tbsp lard
Preparation
Let the lard soften at room temperature. Wash and dry the lemon. Finely grate the yellow zest and measure 5 ml. Sift the flour into a bowl. Add the water, lard, anise liqueur and measured zest. Knead into a smooth dough and cover while making the filling.
1 unwaxed lemon150 ml water350 g plain pastry flour1 tsp anise liqueur3 tbsp lard- fine grater
- teaspoon
- sieve
- bowl
- cloth
Wash, dry and finely chop the mint. Beat the eggs with the sugar. Crumble in the requesón and add the mint. Mix with a hand mixer until evenly combined. Keep chilled while rolling out the pastry.
12 fresh mint leaves3 eggs200 g caster sugar400 g plain requesón curd cheese- knife
- board
- bowl
- hand mixer
Heat the oven to 180 °C. Roll the dough between sheets of baking paper. Line a 22 cm non-stick tin, removing the paper. Pour in the filling. Bake for about 35 minutes until golden and set in the centre.
- oven
- rolling pin
- baking paper
- non-stick tin
Cool on a rack for about 60 minutes before unmoulding. Dust with icing sugar.
10 g icing sugar- wire rack
- fine sieve
Allergens
- Eggs
- Gluten
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration