WHAT?
For the pastry
140g. Plain flour
2 heaped teaspoons carob flour
½ teaspoon 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
5-6 sliced tomatoes in half
2-3 tablespoons EVOO
Little bit of balsamic glaze
70g. Feta cheese crumbled
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 for two hours.
2️⃣In a pan sauté in olive oil the chopped tomatoes with the cut at bottom, onion and garlic.
3️⃣In a bowl mix the yoghurt and the feta cheese. Add chopped chilli, pepper and oregano.
4️⃣Lay the pastry in a greased pan. Cook for 10 minutes at 180 degrees. Add the tomatoes, garlic, onion and basil in the cooked pastry. Add the mix on top. Put pepper and drizzle balsamic.
5️⃣Cook for 30 minutes at 180 degrees until the cream sets.
6️⃣Serve with basil and pepper.
Comments