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Step by Step Instructions
  • Step 1: Prepare the pastry. Grease a round 28cm diameter baking pan and spread out the kourou pastry. Do not trim the excess pastry from the sides. Prick the bottom of the pastry with a fork and set the baking pan aside.
  • Step 2: Prepare the stuffing. Heat the olive oil in a small saucepan and add the leeks and onions. Sauté for a few minutes until they soften. Once soft, place the chopped spinach and chard in the saucepan and sauté for 5 minutes, until they soften. Remove the saucepan from the heat and add the hartwort, chervil, salt, pepper, parsley, oregano, frumenty and sun-dried cherry tomatoes. Mix well and combine the manouri and kalathaki cheeses too. Mix all the ingredients well and set the stuffing aside.
  • Step 3: Empty the stuffing into the baking pan with the pastry and spread it evenly. Fold in the excess pastry so as to create a "frame" around the stuffing.
  • Step 4: Place the eggs and milk in a bowl and mix well. Pour carefully the egg mixture over the stuffing and sprinkle with the gruyère cheese.
  • Step 5: Bake in a preheated oven at 180°C, for approximately 40 minutes, until the pastry has turned golden brown. Wait for 10 minutes for the tart to cool off and serve.
Ingredient List
  • shortcrust pastry
  • 1tsp butter
  • 100g. extra virgin olive oil
  • 4 spring onions (sliced)
  • 2 leeks (thinly sliced)
  • 300g spinach (leaves only)
  • 300g chard (leaves only)
  • 1/2 bunch chervil (chopped)
  • 1/2 bunch hartwort (chopped)
  • 3tbsp parsley
  • 2tbsp oregano
  • 100g sun-dried cherry tomatoes
  • 2tbsp frumenty
  • 100g. manouri cheese from Larissa (crumbled)
  • 100g kalathaki cheese (crumbled)
  • 200g fresh milk
  • ground black pepper
  • salt
  • 150g gruyère cheese

White cheese and herb tart

  • Preparation
    time
    30'
  • Cooking
    time
    40'
  • Extra
    time
    10'
  • 8
A very tasty tart combining various types of spring cheese with the aromatic herbs of the Greek nature. An excellent appetizer for your Easter table.
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