WHAT?
For the pastry
140g. Plain flour
2 heaped teaspoons carob flour
½ teaspoon dry yeast or 6g. Fresh yeast diluted in approx. 80ml. Tepid water and pinch of sugar
Pinch of salt
For the stuffing
100g. Greek yoghurt
1 onion, 3 cloves of garlic - all chopped
Chilli
2 small courgettes, 3 courgette flowers
5-6 sliced tomatoes in half
2-3 tablespoons greek extra virgin olive oil
Little bit of balsamic glaze
100g. @katikidomokou soft cheese
A few capers
A few basil leaves
Chilli
Pepper, salt, oregano or thyme
Extra chopped cherry tomatoes to serve, basil to serve
HOW TO?
1️⃣Make the pastry, by mixing all the ingredients. Let it rise covered for two hours.
2️⃣In a pan sauté in olive oil the chopped courgettes for two to three minutes. Add tomatoes, onion, chilli and garlic.
3️⃣In a bowl mix the yoghurt and the cheese. Add chopped chilli, capers, pepper and oregano.
4️⃣Lay the pastry in a greased pan. Add the tomatoes, garlic, onion and basil on top of the pastry. Add the mix on top. Put pepper and drizzle balsamic. Add courgette flowers at the top.
5️⃣Cook for 30 minutes at 180 degrees until the cream sets.
6️⃣Serve with basil and pepper.
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