Whilst the closest thing to anthotyros in terms of texture is ricotta, the flavour of freshly made anthotyros makes ordering over the internet worth every bit of trouble. It is a little salty so can be used in both savoury and sweet recipes. I love eating it on some bread neat or mixed with a little olive or sundried tomato tapenade. Here to enjoy its flavour, it is treated very gently with just the addition of double cream, a few thyme flowers and leaves for colour and sweetened only with a little honey. I buy anthotyros at Maltby & Greek
Serves 2
For the crispy filo case and crispy filo shards
- 3 sheets of filo pastry
- 50ml of butter, melted
- 2 tbsp icing sugar
For the anthotyros cream
- 150g fresh anthotyros
- 2 tbsp full fat milk
- 100g double cream
To serve
- 2 tbsp honey
- A few fresh thyme leaves
- Thyme or other edible flowers, optional
Method
Start by making the crispy filo tart cases. Preheat your oven to 180 0 C.
Cut the filo in squares, bigger than your individual tart cases. You will need 3-4 squares for each tart.
Brush the tart cases with butter and lay a piece of filo in each. Brush with butter and sieve some icing sugar over the first layer. Continue with the other two squares of filo.
Spread the remaining filo and offcuts on a baking tray lined with baking paper. Butter and dust with icing sugar too. Bake for a few minutes till the filo is a deep golden colour. Remove from the oven and leave to cool.
To make the anthotyros mousse, whip the cream in a bowl to soft peaks. In another bowl, whip the anthotyros with the milk to break it up and make it into a smooth cream. Fold the double cream into the anthotyros mix.
To serve, spoon or pipe the mousse into the filo tart case, warm the honey and drizzle over it and sprinkle with the thyme leaves and flowers or other edibles if you have them.