The word flaó appeared for the first time in a book entitled Blanquerna by Ramon Llull: "li donà un flaó que menjàs en l’escola si li venia sabor de menjar". (“She gave him a flaó to eat at school if he felt hungry) 

This typical tart has the aroma of unripened cheese and spearmint.

Flaó is a typical tart in Ibiza and Formentera, with a pastry made of flour, aniseed and oil which is rolled out and spread on a round, flat baking tray. The edge of the pastry is either folded over to form the sides or else a baking tray with corrugated sides is used. Afterwards, the pastry is filled with a paler-coloured well-mixed filling made of eggs, unripened sheep or goat’s cheese, sugar and spearmint. Then the tart is baked for between 30 and 40 minutes. It is eaten cold and normally sprinkled with icing sugar.

Flaó is typically eaten at Easter because this used to be the time when the best cheese was produced. Now it is eaten all year round. It is usually accompanied by a glass of frígola (a digestive made with thyme) or dessert wine.

Bon profit!

+ INFO: www.ibiza-chef.com

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