Feta & yogurt Tart

Feta & yogurt Tart

The publication of the magazine “Gastronomos” coincided with the time when I was looking for more than just collections of recipes in cookbooks. “Gastronomos” was talking about the origin and production of ingredients, the culture of dining, with love for good home-cooked food. It is addressed with love and respect to the amateur home cook and connects them with significant chefs and conscientious producers. Love for the everyday and the festive table emerges from each page.

From issue 69/December 2011 and Chef Nena Isyrnoglou comes this recipe “Wholegrain tart with yogurt and cinnamon”. Although it mentions a 26 cm tart pan, you can try it in a bigger one, since every time I make it, I have leftover dough and stuffing for small tarts that bake in about 25 ‘ for the office and school. You can replace the handmade dough with a ready-made pastry sheet. I have used both versions and the handmade one is bakes best, the wholegrain flour really suits the taste and, especially with the food processor, preparation is very easy and fast. Give it a try.

For the pastry

  • 250 gr. whole grain wheat flour
  • 130 gr. all-purpose flour
  • 1 tsp baking powder
  • Salt, freshly ground pepper
  • 100 ml olive oil
  • 100 ml fresh, lukewarm milk
  • 100 ml water, lukewarm

Mix the flours, baking powder, salt and pepper together. Add the oil and milk and start kneading, adding the water a little bit at a time. There may be some left over. Knead for a few minutes, until you have a smooth, soft dough. Allow to rest for 30 minutes.

For the filling

  • 100 ml fresh milk
  • 3 eggs, lightly beaten
  • 300 gr. Greek strained yogurt
  • 700 gr. feta cheese, coarsely crumbled
  • 1/3 tsp cinnamon
  • 1 tsp pepper
  • 1/2 tsp black sesame

Whisk the milk and eggs together. Add the yogurt, spices and mix well. Add the feta cheese carefully with a spatula.

For the tart:
Preheat the oven to 160 ° C. Grease the tart pan. On a lightly-floured surface, roll out the pastry to approximately 1/2 cm thick. Use it to line the tart pan, covering the bottom and sides. Prick the base with a fork and trim away any leftover pastry. You don’t have to bake blind.

Pour the filling into the tart and spread it evenly with a spatula, then sprinkle with the black sesame over it. Bake for about 50 ‘ to an hour. Let the tart cool for 10 minutes before serving.

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