Fresh Cheese and Honey Tart from Santorini

A Taste of Santorini: My Melopeta Santorinis Adventure

The sun beat down on my shoulders, the Aegean Sea shimmering a brilliant turquoise before me. The air, thick with the scent of thyme and salt, was intoxicating. I'd been traveling through the Greek islands for weeks, absorbing the vibrant culture and, of course, indulging in the incredible food. Each island had its own unique culinary treasures, but Santorini, with its dramatic volcanic landscape and whitewashed villages clinging to the cliffs, held a special charm. It was here, in a tiny village nestled high above the caldera, that I discovered the Melopeta Santorinis – a simple yet utterly divine honey and fresh cheese tart that became a highlight of my trip. The recipe, I learned later, originated from Aglaia Kremezi's "The Foods of the Greek Islands," a book I now hold dear, dog-eared and stained with a few errant splashes of olive oil.

The process of making these tarts was as enjoyable as eating them. The pastry, a delicate blend of flour, olive oil, and beer, yielded to the touch like soft skin. There was something wonderfully grounding about kneading that dough, feeling the textures shift and change under my hands. It transported me, briefly, away from the tourist crowds and into the heart of a long tradition. The filling, a creamy mixture of ricotta, honey, and cinnamon, brought a sweetness to the proceedings which reminded me of moments of quiet, and of being grateful for time and space. Making these little tarts also reminded me of similar experiences, making cakes and pastries with my mother, while we watched soaps or listened to the radio. It is one of my favorite memories, and the Melopeta Santorinis, in a way, recreated that memory.

The aroma that filled my little kitchen as the tarts baked was enough to make anyone swoon. The sweet scent of honey mingling with the warm, earthy notes of cinnamon and the faint whisper of mastic (an optional ingredient that adds a unique resinous fragrance) was heavenly. The golden-brown crust, crisp and buttery, provided the perfect foil for the rich, creamy filling. The taste was a symphony of textures and flavors—the delicate sweetness of the honey, the tangy sharpness of the cheese, the warm spice of the cinnamon all intertwined perfectly. Each bite was a tiny piece of Santorini, a reminder of the beauty and generosity of the island and its people.

These little tarts weren't just a dessert; they were an experience. They were a reminder of the joy of slow cooking, the satisfaction of creating something delicious with your own hands, and the power of food to transport you to another time and place. They were a taste of home, even when thousands of miles from home, and the memory of this perfect little dessert will live on long after I have finished this blog post. Whether you bake a single, impressive tart or opt for the adorable individual tartlets, the Melopeta Santorinis is a recipe that will fill your kitchen with love and your heart with warmth. It's far more than just a dessert; it's a culinary journey to the heart of a Greek island.

Beyond the Recipe: Santorini's Culinary Heart

Santorini's cuisine is a reflection of its unique environment – volcanic soil, strong winds, and a stunning coastline. The island’s dishes often feature simple, fresh ingredients—tomatoes bursting with flavor, plump olives, and herbs fragrant with the sun. While the Melopeta Santorinis stands out for its sweetness, many of Santorini's culinary traditions are rooted in the earth and the sea. Think of fava, a creamy yellow split-pea puree, often seasoned with capers and caramelized onions. Or consider the tomato fritters, called 'domates', perfect accompaniments to any Santorini meal. These dishes are less about elaborate techniques and more about allowing the natural flavors of the ingredients to shine. They speak to the island’s resilience and deep connection to its land and sea.

My time in Santorini was a feast for the senses. The breathtaking sunsets, the charming villages, the warm hospitality, and, of course, the unforgettable food, created an experience that will stay with me forever. But beyond the grand views and postcard-perfect scenes, it was the simple pleasures – like sitting on a sun-drenched patio, sipping strong Greek coffee, and savoring a Melopeta Santorinis – that truly captured the essence of this magical island. This tart, for me, is more than a recipe; it's a reminder of that journey, a symbol of simplicity, and a taste of paradise. And even though I'm far from the volcanic shores of Santorini, every time I bake this recipe, I’m transported right back to those beautiful days.

Step-by-step

• MAKE THE PASTRY: In a large bowl combine 2 cups flour with the baking powder. Add the oils and beer and mix briefly with a wooden spoon or an electric mixer until soft, oily dough forms. If it is too soft, mix in a little more flour. Shape the dough into a ball, cover with plastic wrap and let rest for 15 minutes.
• Preheat oven to 375°F.
• Flatten the dough with your hands. Place it in a 9-inch tart pan with a removable bottom and press it evenly over the bottom and up the sides. Line with aluminum foil, and bake for 15 minutes.
• Remove the foil, prick the dough with a fork and bake for 15 to 20 minutes more, or until set but not colored. Let cool.
• MAKE THE FILLING: In a food processor, combine the ricotta, honey, mastic (if using) and cinnamon. Process for 30 seconds. With the motor running, add the eggs one at a time, processing until smooth.
• Pour the filling into the cooled tart shell and smooth the top with spatula. Bake for about 30 minutes, or until the filling is golden brown and set. Sprinkle with cinnamon and let cool before serving.
• FRESH CHEESE AND HONEY TARTLETS (MYZITHROPITAKIA, LIHNARAKIA OR MELITINIA): Instead of one large tart, you can make about 30 individual tartlets. Divide the dough into 3 pieces and shape each into a 10 1/2-inch-long log about 1 inch in diameter. Cut each log into 10 pieces. Work with 1 piece of dough at a time, keeping the remaining dough covered with plastic wrap. On a lightly floured surface, pat each piece into a 4 1/2-inch round. Put 1 tablespoon of the filling in the center of each round and pinch the rim to make a star-shaped crown around the filling. Bake on baking sheets in batches for about 25 minutes, or until light golden.