It’s a tart full of aromas and flavors. The tomatoes, olive and feta cheese make an extraordinary combination! It’s perfect for a snack during the day or summer parties.
Serves: 8 Prep. time: 30′ + 2h waiting Cooks in: 60′ Ready in: 1:30′
500 g all-purpose flour
1 tsp baking powder
1 tsp salt
2 tsp sugar
300 g butter, at room temperature
For the stuffing
40 g butter, at room temperature
1 tbsp flour
300 ml milk
1 pinch nutmeg
400 g feta crumbled
100 g sundried tomatoes, finely chopped
15 black olives, pitted, halved
1 tbsp dried thyme
2 medium tomatoes, thinly sliced
For the tart: In the bowl of your stand mixer beat flour (with the dough hook) with salt, baking powder and sugar for 30”. Add butter in little pieces and beat until you get a crumbled dough.
Add eggs and beat until you get a smooth and soft dough. If necessary add a little water a spoonful at a time until smooth. Knead in a ball, wrap in plastic wrap and chill for 1-2 hours.
Preheat oven at 180οC (conventional baking). Roll out a thick round dough (0,5 thick) and transfer in a 22 cm round tart tin.
For the stuffing: In a medium sauce pan melt butter and stir in flour until lightly browned. Add milk slowly stirring at all times with an egg beater until you get a smooth thick mixture that resembles béchamel in consistency. Remove pan from heat and stir in nutmeg, feta cheese, sundried tomatoes and olives. Add thyme and stir again.
Spread stuffing on the tart base, cover with foil and bake for 20 minutes. Then discard foil and cover the surface of the stuffing with thin tomato slices. Bake for another 20-30 minutes or until the tart base is nicely colored and the stuffing is somewhat crusty.
Και η συνταγή στα ελληνικά: Τάρτα φέτας με λιαστή ντομάτα και θυμάρι