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Smoked pecorino cheese and raisin tart

  • 5-6
Smoked pecorino cheese and raisin tart

A delicious cheesy tart with pinenuts, sherry-soaked raisins and a little cream. Ideal for lazy weekends.


Rich cheese pastry

  • 1 cup flour, wholemeal or white
  • pinch salt
  • 100 grams butter, chilled and diced
  • ¾ cup finely grated cheddar or tasty cheese
  • 1-2 tablespoon chilled water


  • ½ cup raisins
  • ¼ cup sweet sherry
  • 12-16 spinach leaves, trimmed of stalks
  • 200 grams (1 cup) finely grated smoked pecorino or sliced feta-style chese
  • ½ cup creme fraiche or sour cream
  • 1 egg
  • ¼ cup pinenuts



  1. Put the flour, salt, butter and cheese into a food processor and process until the mixture looks like crumbs.
  2. Pulse in sufficient chilled water until the mixture forms small, moist balls of dough. Grab a little and press it in your hand. If it forms a moist clump, sufficient water has been added.
  3. Turn out and bring together. Wrap in greaseproof paper and refrigerate for 1 hour before using.
  4. Roll out the pastry and use it to line the base and sides of a 23cm loose-bottom flan tin. Bake blind at 200ºC for 15 minutes, then remove the baking-blind material and return to the oven for 3-5 minutes until the pastry is completely cooked.


  1. Soak the raisins in the sherry for 15 minutes or heat in the microwave on high power for 3 minutes. Drain, reserving the liquid. Steam or blanch the spinach leaves and drain well. Scatter the pecorino or feta-style cheese over the base of the cooked pastry. Arrange spinach leaves and soaked raisins on top.
  2. Mix the reserved sherry with the creme fraiche or sour cream, the beaten egg and a seasoning of salt and pepper. Pour over the tart. Scatter with the pinenuts.
  3. Bake the tart at 180ºC for 15 minutes until the custard has set. Serve warm.

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