Flaons - Easy Formatge Recipe for Savory Cheese Bites

Ever wished you could whip up a cheesy, savory snack that's both unique and incredibly satisfying? Get ready to dive into the wonderful world of Flaons! These delightful little savory cheese tart bites hail from the sun-drenched island of Menorca, nestled in the heart of the Catalan world. Think of them as the perfect marriage between a crispy crust and a fluffy, creamy cheese center – a true savory delight!
Whether you're searching for fresh recipe ideas for a quick snack, an elegant tapas offering, a traditional Easter bake, or simply a crowd-pleasing party appetizer, Flaons fit the bill. Our easy Formatge recipe will guide you through making these irresistible treats, ensuring a perfect blend of crispy and gooey in every bite. Forget complicated cheese recipes; this one is designed to be approachable and utterly delicious. Let's get baking!

Ingredients

• For the Dough:
• 2 cups (240g) All-purpose flour
• 1/4 cup (55g) Lard, cold and diced (or unsalted butter, cold and diced, as an option)
• 1/2 teaspoon (3g) Fine sea salt
• 1/2 teaspoon (2g) Instant dry yeast
• 1/2 cup (120ml) Lukewarm water
• For the Cheese Filling:
• 1.5 cups (170g) Menorcan-style tender cheese, grated or crumbled (see "What Kind of Formatge Works Best?" for US supermarket options)
• 2 large Eggs, whisked
• 2 tablespoons (15g) All-purpose flour
• 1 tablespoon (15ml) Olive oil (or light cream, if cheese is very dry)
• Pinch of freshly ground black pepper (optional)
• Salt Level Note: Always taste your chosen cheese first! Some cheeses are saltier than others. Adjust any added salt in the filling accordingly to avoid over-salting.

Directions

1. Make the Dough
   1. In a large mixing bowl, combine the flour, salt, and instant dry yeast. Whisk them together briefly to distribute evenly.
   2. Add the cold, diced lard (or butter) to the flour mixture. Using your fingertips or a pastry blender, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining.
   3. Gradually add the lukewarm water, a little at a time, mixing until a shaggy dough forms.
   4. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes soft, smooth, and elastic. It should not be sticky. Form the dough into a smooth ball.
   5. Place the dough ball back into the bowl, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 30 minutes. The dough should feel relaxed and slightly puffy when ready.
2. Make the Cheese Filling
   1. While the dough rests, prepare the cheese filling. Grate or crumble your chosen Menorcan-style cheese (or its substitute) into a medium bowl.
   2. Add the whisked eggs, all-purpose flour, and olive oil (or cream) to the cheese.
   3. Mix everything thoroughly until well combined. The mixture should have a thick pancake-batter consistency – pourable but not runny.
   4. Taste the filling (especially if you're using a new cheese) and add a pinch of salt if needed, keeping in mind the saltiness of your cheese. You can also add a pinch of black pepper if desired.
3. Shape the Flaons
   1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   2. On a lightly floured surface, roll out the rested dough to an even thickness of about 1/8 inch (3mm).
   3. Using a 2.5-3 inch (6-7.5 cm) round cutter or the rim of a glass, cut out circles from the dough. Re-roll any scraps gently to cut more circles until all dough is used.
   4. Place about 1 to 1.5 tablespoons (or 15-20 grams) of the cheese filling in the center of each dough circle. Don't overfill!
   5. To shape the flaons, gently bring up the edges of the dough around the filling, pinching them together at the top to form a small, slightly puffed tart. You can leave them as simple pouches or gently crimp the edges with a fork for a decorative touch.
   6. Ensure the edges are well-sealed to prevent the creamy cheese from leaking out during baking. If the dough feels a bit dry, a tiny dab of water on the edges can help them stick.
4. Bake
   1. Arrange the shaped flaons on the prepared baking sheet, leaving a little space between each one.
   2. Bake for 18-22 minutes on the middle rack of your preheated oven.
   3. Look for visual cues: the dough should be light golden brown, the centers should be visibly puffed up, and the edges should be set with no glossy, raw batter visible.
   4. Avoid opening the oven door too early, especially in the first 10-12 minutes, as this can cause the flaons to collapse. If they start to brown too quickly on top, you can loosely tent them with aluminum foil for the last few minutes.
5. Cool, Serve & Store
   1. Once baked, transfer the flaons to a wire rack and allow them to cool for at least 10-15 minutes. This cooling time is crucial for the soft cheese filling to fully set.
   2. Flaons are delicious served warm, when the filling is still gooey, but they are also excellent at room temperature.
   3. They are perfectly safe to pack in a lunchbox or take to a picnic once completely cooled.