After a health problem that kept me away from recipes and photo shoots for a long time, here I am with this wonderful leeks, goat cheese and anthotiro whole wheat tart. I don’t know about you, but I personally love savory tarts!
This is an easy and quick tart, without special requirements or ingredients. All three cheeses I use can be found in greek supermarkets. Fresh, soft (spreadable) goat cheese is sold prepacked in refrigerators, either Greek or imported. The other two cheeses, anthotiro and metsovone, are well known and loved. Please see ingredients list for substitutes.
The smoked metsovone is what gives the spicy tone to the tart and I advise you not to change it. If you do not like it, add another yellow cheese of your choice. If salt is avoided, do not add yellow cheese. The result is simpler in taste, but still delicious.
The base of the whole wheat tart with leeks, goat cheese and anthotiro is made with wholemeal flour and olive oil. It is crunchy, as I like it 😉 and very tasty. I usually add to this dough (as well as the one for pizza) whatever dried herb suits, thyme, oregano, tarragon, etc., and strongly I recommend it.
Leeks, Goat Cheese & Anthotiro Whole Wheat Tart
Quick and easy savory whole wheat tart with leeks and 3 kinds of greek cheeses. Please check ingredients list for substitutes. Accompanied by a green salad is a wonderful meal.
- tart base:
- • 280gr. all purpose whole wheat flour
- • 115gr. olive oil (and a bit more for oiling the pan)
- • 60gr. fresh milk
- • 1 egg
- • ½ - 1 teaspoon dried thyme
- • ½ teaspoon salt
- • 2 leeks, thinly sliced
- • 200gr. fresh soft goat cheese
- • 190gr. Anthotiro cheese, crumbled (you may use ricotta, as well)
- • 60gr. metsovone, grated (you may use a smoked yellow hard cheese of your choice)
- • 80gr. fresh milk
- • 2 beaten eggs
- • 1 pinch of nutmeg
- • leaves of 5-6 sprigs of fresh thyme
- • leaves of 1 sprig of fresh sage
- • salt, pepper
Put flour and thyme in a large bowl. Add olive oil and using your fingers, mix until flour gets wet.
Add milk, egg and salt and knead until a dough has formed.
Open the dough with the rolling pin between 2 sheets of non-stick paper and place it in a lightly oiled tart pan with a diameter of 27cm. Remove any excess dough and put it in the fridge for 20-30 minutes.
Put the goat cheese in a bowl and add the crushed anthotiro, eggs, milk, metsovone, thyme, nutmeg, a bit of salt and pepper and mix.
Spread the leeks evenly on the base of the tart and pour over the cheese mixture.
Spread the sage leaves on the surface and bake in a preheated oven, at 180o C, for 40-45 minutes.
You may serve the leeks, chèvre and anthotiro whole wheat tart warm or at room temperature. Accompanied by a green salad is a wonderful meal.
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