Fiadone - Corsican Cheese Tart

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) unsalted butter, cold and cubed 1/2 cup (100g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1 pound (450g) Brocciu cheese, crumbled 1 pound (450g) Brocciu cheese, crumbled
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 10g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter cubes, sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add one beaten egg to the mixture and knead until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the crumbled Brocciu cheese, sugar, lemon zest, and the remaining beaten egg. Mix well until all the ingredients are fully incorporated.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the pan, ensuring an even layer on the bottom and sides.
6. 6.
   Pour the cheese mixture into the tart shell and spread it evenly.
7. 7.
   Bake in the preheated oven for 35-40 minutes, or until the tart is golden brown and set.
8. 8.
   Remove from the oven and let it cool before serving. Serve at room temperature or chilled.

Treat your ingredients with care...

• Brocciu cheese — If Brocciu cheese is not available, you can substitute it with ricotta cheese mixed with a small amount of goat cheese to replicate the tangy flavor.

Tips & Tricks

• For a more pronounced citrus flavor, you can add a few drops of lemon juice to the cheese mixture.
• Serve the Fiadone with a dollop of honey or a sprinkle of powdered sugar for an extra touch of sweetness.
• If the tart crust starts to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.
• Allow the Fiadone to cool completely before slicing to ensure clean and neat slices.
• Leftover Fiadone can be stored in the refrigerator for up to 3 days. Reheat gently in the oven before serving.

Serving advice

Serve the Fiadone as a delightful appetizer or as a part of a cheese platter. It pairs wonderfully with a crisp green salad and a glass of dry white wine.

Presentation advice

To enhance the presentation, dust the Fiadone with a sprinkle of powdered sugar just before serving. Garnish with a sprig of fresh mint or a twist of lemon zest for an elegant touch.