Tart with anthotiro or fresh mizithra cheese

Directions

For the dough, we mix all the ingredients in a bowl and we knead. At first the mixture will peel, it will not be homogeneous, but gradually as we knead it will be homogenized. When the dough is softened, we wrap it in a membrane and we leave it for about half an hour in the refrigerator to rest. We open it on a floured and cold surface with the rolling pin. We put it into the tart form and we create small holes with a fork. We bake in a preheated oven at 180 ° C for about 20-25 minutes. For the filling, we put the filling ingredients in the mixer and we hit well until it is homogenized. For the sauce, we chop the strawberries and we put them on
in a saucepan. We add the sugar and cognac and we bake on low heat until the sauce is tied. We apply uniformly the anthotiro on the tart, we put the sauce and the strawberries around.