There are recipes that evoke childhood memories, the smell of cooking, and the feeling of real home. This is exactly what a traditional peasant cheesecake is: simple, authentic, and incredibly tasty. It’s not complicated to make, yet the result will surprise anyone who tries it. The delicate layers of pastry, the juicy cheese filling, and the delicate aroma of dill make it a dish that far surpasses any store-bought puff pastry.

Savoury pies and crepes are very popular in Czech homes: they’re suitable for lunch, dinner, and as a hearty snack. This recipe is based on rural cuisine, where it was prepared with readily available ingredients, but with a focus on flavor and satiety.

Dough Ingredients
300 g 00 flour
200–250 ml warm water (depending on the flour’s absorbency)
1 level teaspoon salt
A few drops of vinegar
About 80 g lard (at room temperature)
Filling Ingredients
400 g salted cheese (such as Balkan or ricotta with salt)
Semolina porridge made with 250 ml milk (unsweetened, for a thicker consistency)
2 eggs
1 bunch of fresh dill
1 egg for brushing
Step-by-Step Preparation

Semolina Porridge Preparation
Bring the milk to a boil, add the semolina, and cook until thickened, stirring constantly. Set aside and let cool until lukewarm.
Filling
Place the porridge, grated cheese, eggs, and chopped dill in a bowl. Mix everything well until the filling is smooth and compact, then set aside.
Dough
Knead the flour, salt, vinegar, and warm water until the dough is smooth, elastic, and non-sticky. Gradually add the water so that the dough is neither too hard nor too soft. Wrap in plastic wrap and let rest for 30 minutes.
Layering
Divide the dough into 10 equal balls. Roll out each into a circle about 20 cm in diameter and coat with lard. Stack the cakes on top of each other, creating a “tower,” cover with aluminum foil, and let rest for another 15-20 minutes.
Shaping the cake
Preheat the oven to 190°C. Carefully roll out the dough in layers from the center outward into a large circle (about 50 cm). Spread the filling in the center, forming a circle, and fold the edges of the pastry toward the center so that the filling remains sealed.
Baking
Carefully transfer the tart to a baking sheet lined with parchment paper, brush with beaten egg, and bake for 25-30 minutes until golden brown.
How to serve
This tart is delicious both hot and cold. It’s perfect as a main dish with a vegetable salad or as a hearty snack. Thanks to the cheese and semolina, it’s filling and keeps you full for a long time.

This peasant tart is proof that simple homemade recipes still have their value. No complicated techniques, no superfluous ingredients: just an authentic flavor reminiscent of home cooking.

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