• Ελληνικά
  • English
  • Healthy Meals/ Recipes/ Vegetables/ Vegetarian

    Whole Wheat Cherry Tomato Tart

    Today’s recipe I make for many years. It is one of my favorite tarts and every summer Ι enjoy it. This tart with cherry tomatoes, feta cheese, anthotiro (a Greek cheese which resembles ricotta), sun dried tomatoes and capers, it was the first recipe I thought when I found myself with delicious cherry tomatoes from a friend’s vegetable garden; all the flavors and aromas of the Greek summer on your plate.

    This recipe is based on Dina’s Nikolaou tart with cherry tomatoes and feta, from the book “Savory tarts and pies.” I’ve cooked it over the years in different ways, concerning the dough; sometimes with the dough given by the original recipe, sometimes with puff pastry. But today, I give you the healthiest version, with whole wheat emmer flour, olive oil and yogurt. It is ideal for those of you who love whole wheat doughs. Regarding the filling, I keep the original recipe, changing only the proportions.

    Whole-Wheat-Cherry-Tomato-Tart – Τάρτα-Ολικής-με-Τοματίνια

    Whole Wheat Cherry Tomato Tart
    Serves 8
    A healthier cherry tomato tart with feta, ricotta, capers and sun dried tomatoes
    Write a review
    Print
    Prep Time
    20 min
    Cook Time
    50 min
    Total Time
    1 hr 10 min
    Prep Time
    20 min
    Cook Time
    50 min
    Total Time
    1 hr 10 min
    521 calories
    41 g
    102 g
    34 g
    14 g
    9 g
    261 g
    447 g
    5 g
    0 g
    24 g
    Nutrition Facts
    Serving Size
    261g
    Servings
    8
    Amount Per Serving
    Calories 521
    Calories from Fat 300
    % Daily Value *
    Total Fat 34g
    52%
    Saturated Fat 9g
    44%
    Trans Fat 0g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 20g
    Cholesterol 102mg
    34%
    Sodium 447mg
    19%
    Total Carbohydrates 41g
    14%
    Dietary Fiber 3g
    12%
    Sugars 5g
    Protein 14g
    Vitamin A
    29%
    Vitamin C
    30%
    Calcium
    22%
    Iron
    10%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    whole wheat flour and yogurt dough
    1. • 350 g. / 12.3 oz. whole wheat emmer flour
    2. • 1 cup (200 g. / 7 oz. ) Greek strained yoghurt 2% fat
    3. • ½ cup (125ml) olive oil, and a little more for the tart pan
    4. • ½ teaspoon baking powder
    5. • 1 teaspoon dried oregano
    6. • ½ tsp salt
    7. • 1 egg, lightly beaten
    filling
    1. • 1 kg / 2.2 lb cherry tomatoes, the smallest you can find
    2. • 2 tablespoons olive oil
    3. • salt, freshly ground black pepper
    4. • ½ teaspoon dried oregano
    5. • ½ teaspoon dried thyme or savory
    6. • 1 teaspoon brown sugar
    7. • 2 tablespoons balsamic cream
    8. • ¾ cup (130 g. / 4.5 oz.) crumbled feta cheese
    9. • ¾ cup (130 g. / 4.5 oz.) anthotyro or ricotta cheese mashed with a fork *
    10. • 2 large eggs, lightly beaten
    11. • 1 tablespoon capers, rinsed
    12. • 1/3 cup (50 g. / 1.8 oz.) chopped sundried tomatoes, preserved in oil
    13. • ½ cup (40 g. / 1.4 oz.) grated gruyere cheese
    dough
    1. Put in the food processor bowl the flour, yogurt, olive oil, salt, oregano and baking powder and pulse until you have a crumbled dough.
    2. Add the egg and mix until a pliable, soft dough that does not stick.
    3. Oil lightly a tart pan with 27 to 28 cm. diameter and line the dough over it. Prick the surface with a fork, cover it with a plastic wrap and place in the refrigerator for 45 minutes - 1 hour.
    4. Remove from the refrigerator and bake it in a preheated oven at 180 ° C, for about 20 minutes.
    filling
    1. Heat the olive oil in a nonstick skillet, over medium heat, and add the tomatoes (if large, cut them in half). Add salt, pepper, oregano, thyme and sugar and cook for 3-4 minutes until tomatoes are evenly softened and wrinkled, stirring carefully.
    2. Add the balsamic cream and cook for 2-3 minutes, stirring carefully, until the liquid has evaporated. Remove from heat.
    3. In a bowl mix feta cheese with the anthotyro/ricotta and add the eggs, capers and sun-dried tomatoes. Mix well.
    tart
    1. Preheat oven to 180o C.
    2. Pour the mixture over the baked dough and flatten the surface with the back of a spoon.
    3. Place the tomatoes over the cheese mixture, in a circle, one next to another, pressing them to sink to the mixture halfway.
    4. Sprinkle the tart with the grated gruyere and bake for 30-35 minutes. Serve the tart warm.
    Notes
    1. *Or Greek strained yogurt
    beta
    calories
    521
    fat
    34g
    protein
    14g
    carbs
    41g
    more
    The Healthy Cook https://thehealthycook.gr/

    Share on Social Media
    •   
    •   
    •   
    •  
    •  

    You Might Also Like

    No Comments

    Leave a Reply