A Corsican Connection

Over the past century or so since Napoleon quit his birthplace to relocate in grander premises to the north, Marseilles has become virtually the second capital of Corsica. Madame Rolande Ségala has lived in Marseilles for a long time but still cooks this melting Corsican cheesecake, as her mother & grandmother did before her. The cake is the richer bourgeois version of Fiadonetti-tiny pastry tarts made by the Corsican peasants and spread with a similar cheese filling. (Ricotta may be substituted for Brousse, but the cake will not taste so richly of cheese.)