Tart with carob rusks, anthotyro cheese, roasted pears and prosciutto

Salty flavors and a combination of cheese with grilled fruits are some of those that will be very difficult to resist. Today, our source of inspiration was the carob rusks of our oven … By Madame Gâteaux.

What we will need:

For a 20 cm tart

For the base:

250 g Ntourountous carob mini rusks
water
80 g extra virgin olive oil
a few fresh rosemary leaves, finely chopped

For the filling:

300 g anthotyro cheese
200 g Greek yoghurt
salt and freshly grounded white pepper

For garnishing and serving:

5 pears
2-3 tbsp honey
2-3 tbsp balsamic
1-2 tbsp extra virgin olive oil
salt and freshly ground white pepper
20 g pine nuts
2-3 twigs of fresh rosemary
prosciutto crudo, for serving

Execution:

For the base:

Wet the rusks and as soon as they are softer, break them up.
Blend the rusks in the food processor with olive oil.
Transfer the mixture to a big bowl and knead with your hands until it resembles the texture of dough. If needed, add a tiny bit more water to help it come together.
Transfer the dough to the tart case and press it firmly with your hands, to cover the surface and sides of the case and be as uniform as possible.
Place the tart for 30’ in the fridge, to harden.

For the filling:

In the mixer’s bowl, use the paddle to beat the yoghurt with the cheese, salt, and pepper, until homogenized.
Fill the tart and smoothen the top with a spatula.
Place the tart in the fridge.