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)
2 eggs
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

For serving:
black Kalamata olives, pitted, chopped
cucumber, thinly sliced

Step 1
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.

Step 2
In a bowl mix together feta cheese, eggs, yogurt, sun-dried tomatoes, salt, pepper, oregano and basil. Spread mix on tart base.

Step 3
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.

Step 4
Arrange the tomato and pepper rings on top of the cheese mix, season and spread out the fried onion.

Step 5
Place in the oven and bake for 35-40 minutes or until golden brown on top and set in the centre.

Step 6
Serve warm with chopped black Kalamata olives, cucumber slices and capper.

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