Flaón - Sixteenth Century Spanish Cheesecake

8
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In

Recipe: #37287

July 21, 2021



"From Ruperto de Nola's 1525 cookbook, this is a cheesecake from the Ibiza region of Spain. In modern times, a very similar Spanish cheesecake, Tarta Pasiega, is sold in Spain during the Easter season."

Original recipe yields 8 servings
OK
  • FOR FILLING
  • FOR DOUGH

Nutritional

  • Serving Size: 1 (135.1 g)
  • Calories 283.2
  • Total Fat - 12.4 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 230.8 mg
  • Sodium - 262.8 mg
  • Total Carbohydrate - 31.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 20 g
  • Protein - 12.8 g
  • Calcium - 64.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 F.

Step 2

Make the dough. In a bowl, whisk the flour and salt to combine. Stir in the water and oil. Roll out in a rectangular shape, then fold in 3 parts like a business letter. Roll out again and repeat the folding 2 more times. Place the dough in an 8 inch tart pan - the kind with a removable bottom. Cover the bottom and sides with dough. Set aside.

Step 3

In a bowl, beat the eggs with the cheese, sugar, mint and anisette liqueur. Spread it over the dough in the tart pan. Bake for 40 minutes, or until the filling is set.

Step 4

In a small bowl, combine the honey and rosewater. When the tart is done, drizzle the honey mixture over the pie. Sprinkle lightly with cinnamon. Serve warm.

Tips & Variations


No special items needed.

Related