A light tart rich in Mediterranean flavors…
Serves: 4-6 Preparation time: 15′ Baking time: 55′ Ready in: 1:10′
1 pack shortcrust pastry
250 gr feta cheese, crumbled
1 Greek yogurt (strained)
10 black Kalamata olives, pitted
5-6 sun-dried tomatoes, chopped
1 onion, sliced
1 green pepper, cut in rings
2 tomatoes, cut in rings
a few fresh basil leaves, chopped
½ tsp oregano
salt, freshly ground black pepper
extra virgin olive oil
black Kalamata olives, pitted, chopped
cucumber, thinly sliced
Preheat the oven to 180C. Place the pastry and line the base and sides of a round tin (23cm diameter). Cut any excess pastry. Bake for 15-20 minutes, or until the pastry feels just dry to the touch on the base. Set aside to cool a little.
In a bowl mix together feta cheese, eggs, yogurt, sun-dried tomatoes, salt, pepper, oregano and basil. Spread mix on tart base.
Place a frying pan on a medium heat and add a little oil. Add the onion, season and cook, stirring occasionally, for about 3-4 minutes or until golden. Remove from the heat and set aside.
Arrange the tomato and pepper rings on top of the cheese mix, season and spread out the fried onion.
Place in the oven and bake for 35-40 minutes or until golden brown on top and set in the centre.
Serve warm with chopped black Kalamata olives, cucumber slices and capper.