WHAT?
For the pastry
150g. plain flour
3 tablespoons extra virgin olive oil @ladi_biosas
Pinch of salt
6-7 tablespoons tepid water
Oregano or thyme, 1 chopped clove of garlic, pepper
For the stuffing
4-5 cherry tomatoes, ½ onion, 2 cloves of garlic
1 teaspoon olive oil, 1 teaspoon honey for caramelising the tomatoes
100g. mozzarella
100g. feta cheese
6-7 olives without the stones
100g. Greek yoghurt
Basil leaves, salt, pepper, oregano
Petimezi (molasses) for serving
HOW TO?
Pastry
1️⃣Mix flour, salt and olive oil in the mixer for 2 minutes. Off the mixer and add the water and knead for a further three minutes. The mixture should be solid and not sticky (a bit crumbly). Add the herbs. Rest in fridge for an hour with cling film.
2️⃣Preheat the oven at 180 degrees. Grease a small tart pan, press the pastry with your fingers to the top of the tray. Pierce. Add some dry beans or weight on grease proof paper and cook for twenty minutes.
Filling
3️⃣In a pan with 1 teaspoon olive oil, cut the cherry tomatoes in half and put them with that end down. Thinly chop onion and garlic. Sauté for 2-3 minutes, then add the honey to caramelise for a minute. Take off the heat.
4️⃣Cut mozzarella in slices and spread at the bottom of the tart cooked base. Spread the caramelised tomatoes, onion and garlic. Put the olives and basil leaves. In bowl mix feta with Greek yoghurt well, and spread across the top. Pepper and oregano at top.
5️⃣Cook at 175 degrees for 35 minutes. Drizzle petimezi and serve.
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