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Loading...Flaó is a beloved Ibizan dessert from the Balearic Islands, traditionally baked during Easter festivities. It combines fresh sheep's milk cheese with eggs, sugar, and a generous handful of fresh mint for a light, herbaceous pie unlike any classic cheesecake.
Prep Time25 mins
Cook Time40 mins
Total Time65 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 15 gFat
- 8 gSaturated Fat
- 38 gCarbs
- 1 gFiber
- 28 gSugar
- 10 gProtein
- 180 mgSodium
- 150 mgPotassium
- 130 mgCalcium
- 1.5 mgIron
- 3 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the pastry crust
- 200 g all-purpose flour
- 80 g cold unsalted butter, cubed
- 40 g granulated sugar
- 1 large egg yolk
- 2 tbsp cold water
- Pinch of fine sea salt
For the cheese and mint filling
- 500 g fresh sheep's milk cheese (or fresh ricotta)
- 180 g granulated sugar
- 3 large eggs
- 20 g fresh mint leaves, finely chopped
- Zest of 1 unwaxed lemon
- 1 tbsp anise liqueur or 1/2 tsp anise seed (optional)
Directions
- Make the crust: pulse the flour, sugar, salt, and cold butter in a food processor until the mixture resembles coarse crumbs. Add the egg yolk and cold water and pulse just until the dough comes together.
- Shape the dough into a disc, wrap in plastic, and chill for 20 minutes while you prepare the filling.
- Preheat the oven to 175°C (350°F) and lightly butter a 22 cm (9 inch) springform or tart pan.
- Roll the chilled dough into a round about 3 mm thick and line the pan, pressing it gently up the sides. Prick the base all over with a fork.
- In a large bowl, whisk the eggs with the sugar until pale and slightly thickened, about 2 minutes by hand or with a mixer.
- Crumble in the fresh sheep's milk cheese and stir until smooth. Fold in the chopped mint, lemon zest, and anise liqueur if using.
- Pour the filling into the prepared crust and smooth the top. Bake for 35 to 40 minutes, until the center is just set with a slight jiggle and the top is lightly golden.
- Cool completely in the pan on a wire rack, then chill for at least 2 hours before slicing. Serve cold or at room temperature, garnished with extra fresh mint leaves.
Cook’s Notes
- Use a 50/50 mix of fresh sheep's milk cheese and ricotta if true Ibizan cheese is unavailable; it gives a milder, creamier texture.
- Do not overbake; the center should still wobble slightly when you tap the pan, as the pie sets fully while cooling.
- Fresh mint is non-negotiable; dried mint will not deliver the bright, cooling aroma that defines flaó.
- Serve with a small glass of Ibizan herbal liqueur (Hierbas Ibicencas) for an authentic pairing.
- The pie keeps refrigerated for up to 3 days and actually tastes better on day two once the mint has mellowed.
