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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
  • Cooking
  • Extra
  • 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.
Product Qty
Corinthian organic extra virgin olive oil «Koroneiki» "Ladolea" tin 16.9fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
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