Tart with Carob Rusks, Anthotyro Cheese, Roasted Pears and Prosciutto

A tart with carob rusks, cheese, and roasted fruit, combining unique sweet-and-savory flavors. A recipe that’s hard to resist. Today, our inspiration came from our bakery’s carob rusks… by Madame Gâteaux.

What we will need:

For a 20 cm tart pan.

For the crust:

250 g Soft Sfakian Carob Mini Rusks
A little water
80 g extra virgin olive oil
A few fresh rosemary leaves, finely chopped

For the filling:

300 g anthotyro cheese
200 g yogurt
Salt and freshly ground white pepper

For the topping:

5 pears
2–3 tbsp honey
2–3 tbsp balsamic vinegar
1–2 tbsp extra virgin olive oil
Salt and freshly ground white pepper
20 g pine nuts
2–3 sprigs fresh rosemary
Prosciutto crudo, for serving

Execution:

For the crust:

Lightly moisten the rusks and, once softened slightly, break them apart by hand.
Pulse the rusks in a food processor with the olive oil.
Transfer the mixture to a large bowl and press with your hands until it forms a dough-like texture.
Spread the dough into the tart pan, pressing firmly to cover the base and sides evenly and smoothly.
Refrigerate the crust for 30 minutes to set.

For the filling:

In a mixer bowl, beat the yogurt with the anthotyro cheese, salt, and pepper until smooth.
Fill the tart shell with the mixture and smooth the surface with a spatula.
Place the tart in the refrigerator.