Flaó is a traditional cheese tart from Ibiza, known for its combination of creamy filling and fresh mint. Unlike many sweet tarts that rely mainly on fruit, chocolate, or rich cream, this recipe gets its character from soft cheese, eggs, sugar, and fragrant herbs.

The result is gently sweet, lightly tangy, and aromatic. It takes a little patience to prepare, but the method is straightforward enough for a relaxed weekend baking project.

Ingredients

The pastry and the filling are made separately. For the pastry:

- 200 g plain flour

- 50 g unsalted butter, softened

- 40 g granulated sugar

- 1 large egg

- 1 tbsp aniseed

- 1 tsp grated lemon zest

- 1 tbsp water

The filling uses its own sugar and lemon zest, so measure them separately. For the filling:

- 250 g soft goat cheese

- 250 g fresh ricotta

- 120 g granulated sugar

- 3 large eggs

- 25 g fresh mint leaves, finely chopped

- 1 tsp grated lemon zest

- 1 tbsp plain flour

- 1 small pinch salt

Steps

Start with the pastry so it can chill while the oven heats, then mix the filling:

1. Mix flour, sugar, butter, aniseed, and lemon zest until crumbly. Add the egg and water, then mix into a soft dough.

2. Shape the dough into a disk and chill for 15–20 minutes.

3. Preheat the oven to 180°C and lightly grease a tart pan.

4. Roll out the dough and press it evenly into the pan. Trim the edges and gently make a few small holes in the base with a fork.

5. Mix the goat cheese, ricotta, sugar, eggs, mint, lemon zest, flour, and salt until smooth.

6. Pour the filling into the pastry shell and smooth the top.

7. Bake for 40–45 minutes, until the edges are set and the top is lightly golden.

8. Cool the tart completely before removing it from the pan and serving.

Preparing the Pastry

The pastry provides a firm, lightly crisp base for the soft cheese filling. Sugar adds a little sweetness, while aniseed and lemon zest give the crust an aromatic quality that works particularly well with fresh mint.

Keep the pastry fairly thin when lining the tart pan. A thick crust can overpower the delicate filling, while an even layer helps the tart bake consistently.

Getting the Filling Right

The filling should have a creamy texture without becoming overly dense. Ricotta gives it softness, while goat cheese adds a gentle tang that keeps the sweetness balanced. If the goat cheese is particularly firm, allow it to soften slightly before mixing.

Fresh mint is another important element. Chop it finely so its flavor spreads throughout the filling rather than appearing in large pieces. The amount can also be adjusted slightly depending on how prominent a mint flavor is preferred.

Helpful Baking Tips

For a cleaner pastry edge, chill the shaped tart shell for several minutes before adding the filling. This can help it hold its shape during baking.

Avoid opening the oven repeatedly while the tart is cooking. A stable oven temperature helps the filling set evenly. If the top begins browning too quickly, loosely cover the tart with foil for the remaining baking time.

Do not worry if the center looks slightly soft when the tart first leaves the oven. Cheesecake-style fillings continue to set as they cool, and the cooled tart is also much easier to slice. Baking until the entire center is completely firm can result in a drier texture.

Serving the Tart

Flaó is best enjoyed when its flavors have had time to settle. It suits dessert or an afternoon treat and can be served on its own, since the filling already provides plenty of flavor. For a simple presentation, place individual slices on small plates and add a few mint leaves on top.

The method needs no complicated techniques, only careful mixing, gentle baking, and enough cooling time. Bake the tart a few hours before you plan to serve it, so it has time to cool and set fully.