A delicious tart for a delicious meal at any time of the day.
Materials for four servings:
50 gr. grated parmesan
500 gr. leek
300 gr. cherry tomatoes
350 gr. soft feta
100 gr. strained yoghurt
250 gr. cream cheese
100 ml cream 35%
250 gr. myzithra fresh
2 gr. black pepper
15 gr. dry mint
15 gr. chopped dill + some leaves for serving
20 gr. salt
2 gr. brown sugar
50 ml extra virgin olive oil
Procedure
Step 1
Add 50 g to the basic risen dough, grated parmesan and knead. Let it rise for 1 hour or until it doubles in volume.
Step 2
Cut the cherry tomatoes in half, sprinkle them with half the olive oil, sprinkle them with half the salt, half the pepper and sugar and spread them on a baking sheet lined with parchment paper. Bake them at 170°C in the air, for 20′. Let them cool down.
Step 3
Cut the leeks into 10 cm lengths and cut them in half. Sprinkle them with olive oil, add salt and pepper and bake them at 170ºC for 30′.
Step 4
In a buttered tart pan, spread the dough in a sheet with a thickness of 0.5 cm, taking care to cover the walls well and to leave some excess on the outside, so that it does not pull and fall during baking.
Step 5
Prick the entire surface with a fork, cover with parchment paper and fill with baking weights or beans to prevent it from rising too much. Bake at 180°C on fan force, until it gets a nice colour. Let it cool.
Step 6
In the meantime, beat the cream with the yoghurt and cream cheese in the mixer at low speed. Add the soft feta and mizithra in small pieces and beat for another 1′ until they are homogenised. Add the chopped mint, the remaining salt and pepper and mix with a spatula.
Step 7
Spread the cream on the base of the tart that has cooled, then layer the leeks after they have cooled. Lightly press the surface to sink a little into the cream.
Step 8
Finally, garnish with the cherry tomatoes around the rim and in the centre. Sprinkle with extra freshly ground pepper and dill leaves and serve.
Recipe: Maria Diakatou — Styling: Tzannis Sifnaioe — Food Styling: Makis Georgiadis — Photography: Lambros Mentzos Photography
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