Harcha with Cheese and Honey from the Oven
Prep Time
Porties
Serveert
Niveau
Easy
If you love North African comfort food, this cheesy harcha is a must-try! Inspired by traditional Moroccan harcha—a semolina-based pan bread—this version takes it to the next level with a creamy, savory filling made from La Vache qui rit and cream cheese. It’s golden on the outside, soft and rich on the inside, and finished with a drizzle of warm honey and crunchy walnuts for that sweet-savory combo we all secretly love. Harcha is often enjoyed for breakfast or with tea, but this baked version turns it into a hearty dish that works for brunch, lunch, or even a light dinner. Plus, it’s easy to make and super satisfying!
Ingrediënten
Bakvorm ø 22 cm
Add sugar to taste.
Garnish the harcha tart with cream cheese filling using any nuts you like—or enjoy it plain.
A 22 cm (8.5 inch) springform pan was used for this recipe.
If you love North African comfort food, this cheesy harcha is a must-try! Inspired by traditional Moroccan harcha—a semolina-based pan bread—this version takes it to the next level with a creamy, savory filling made from La Vache qui rit and cream cheese. It’s golden on the outside, soft and rich on the inside, and finished with a drizzle of warm honey and crunchy walnuts for that sweet-savory combo we all secretly love. Harcha is often enjoyed for breakfast or with tea, but this baked version turns it into a hearty dish that works for brunch, lunch, or even a light dinner. Plus, it’s easy to make and super satisfying!
Stappenplan
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1
Place the cream cheese and La Vache qui rit in a deep bowl. Mash until smooth and set aside. |
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2
In a deep bowl, combine the fine semolina, sugar, baking powder, salt, sunflower oil, milk, and melted butter. Mix well and knead until smooth. |
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3
Divide the dough into two equal portions (50/50). |
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4
Take one piece of dough and place it on a sheet of baking paper. Roll it out into a flat circle. |
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5
Transfer the dough into a springform pan, pressing it up the sides to about 3 cm high. Fill evenly with the cream cheese mixture. |
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6
Roll out the remaining dough into another circle. |
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7
Use a rolling pin to lift the dough and place it over the cream cheese filling. Open the springform pan, remove the tart, and fold the edges inward. |
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8
Place a sheet of baking paper on top of the filled harcha and place the base of the springform pan on top. Flip the harcha tart. Close the springform pan again. |
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9
Sprinkle some fine semolina over the harcha. |
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10
Place the harcha tart with cream cheese filling in a preheated oven at 200°C (390 °F). Bake for 25–30 minutes, or until golden brown. Keep an eye on the baking time, as every oven is different. |
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11
Warm the honey in a small saucepan over low heat. Drizzle the honey over the harcha and garnish with chopped walnuts. |
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