Individual cheese tarts similar to this one are prepared in Crete and on most of the Greek islands during Easter time. The olive-oil-and-beer pastry, based on a recipe from Paros, has a very nice flavour and texture.
Ingredients for pastry:
2 – 2 1/2 cups plain flour
1 teaspoon baking powder
1/4 cup light olive oil
1/4 cup safflower or canola oil
1/2 cup beer
Filling:
1 1/2 cups ricotta cheese, drained overnight in a cheesecloth-lined colander
1/3 cup honey, preferably thyme honey
About 1/2 teaspoon ground mastic
1/2 teaspoon cinnamon
2 large eggs
Cinnamon for sprinkling on top of tart
Method for pastry:
1. Preheat oven to 180 C
2. In a large bowl combine two cups flour with the baking powder
3. Add the oils and beer and mix briefly with a wooden spoon or an electric mixer until soft, oily dough forms
4. If it is too soft, mix in a little more flour
5. Shape the dough into a ball, cover with plastic wrap and let rest for 15 minutes.
Flatten the dough with your hands. Place it in a nine inch tart pan with a removable bottom and press it evenly over the bottom and up the sides. Line with aluminium foil, and bake for 15 minutes.
Remove the foil, prick the dough with a fork and bake for 15 to 20 minutes more, or until set but not coloured. Allow cooling.
Method for filling:
1. In a food processor, combine the ricotta, honey, mastic and cinnamon
2. Process for 30 seconds
3. With the motor running, add the eggs one at a time, processing until smooth
4. Pour the filling into the cooled tart shell and smooth the top with spatula
5. Bake for about 30 minutes, or until the filling is golden brown and set
6. Sprinkle with cinnamon and let cool before serving
