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.
- • 350 g. / 12.3 oz. whole wheat emmer flour
- • 1 cup (200 g. / 7 oz. ) Greek strained yoghurt 2% fat
- • ½ cup (125ml) olive oil, and a little more for the tart pan
- • ½ teaspoon baking powder
- • 1 teaspoon dried oregano
- • ½ tsp salt
- • 1 egg, lightly beaten
- • 1 kg / 2.2 lb cherry tomatoes, the smallest you can find
- • 2 tablespoons olive oil
- • salt, freshly ground black pepper
- • ½ teaspoon dried oregano
- • ½ teaspoon dried thyme or savory
- • 1 teaspoon brown sugar
- • 2 tablespoons balsamic cream
- • ¾ cup (130 g. / 4.5 oz.) crumbled feta cheese
- • ¾ cup (130 g. / 4.5 oz.) anthotyro or ricotta cheese mashed with a fork *
- • 2 large eggs, lightly beaten
- • 1 tablespoon capers, rinsed
- • 1/3 cup (50 g. / 1.8 oz.) chopped sundried tomatoes, preserved in oil
- • ½ cup (40 g. / 1.4 oz.) grated gruyere cheese
- Put in the food processor bowl the flour, yogurt, olive oil, salt, oregano and baking powder and pulse until you have a crumbled dough.
- Add the egg and mix until a pliable, soft dough that does not stick.
- 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.
- Remove from the refrigerator and bake it in a preheated oven at 180 ° C, for about 20 minutes.
- 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.
- Add the balsamic cream and cook for 2-3 minutes, stirring carefully, until the liquid has evaporated. Remove from heat.
- In a bowl mix feta cheese with the anthotyro/ricotta and add the eggs, capers and sun-dried tomatoes. Mix well.
- Preheat oven to 180o C.
- Pour the mixture over the baked dough and flatten the surface with the back of a spoon.
- Place the tomatoes over the cheese mixture, in a circle, one next to another, pressing them to sink to the mixture halfway.
- Sprinkle the tart with the grated gruyere and bake for 30-35 minutes. Serve the tart warm.
- *Or Greek strained yogurt
No Comments