RECIPES WITH CHEESE
Tart with summer vegetables and ‘syglino’
INGREDIENTS (for a 26 cm tart tin)
300 g STAMOU PDO crumbled feta
150 ml cream
1 onion, sliced
1 yellow bell pepper, cut into 1-2 cm cubes
1 red Florina pepper, thinly sliced
1 eggplant (‘Tsakonia’ variety), sliced into semi-circles
1 zucchini, sliced into semi-circles
8 cherry tomatoes, halved
120 g ‘syglino’ smoked pork, in small cubes
60 ml olive oil
Salt and freshly ground pepper
2 tbsp fresh oregano leaves
For the pastry:
375 g all-purpose flour
190 g butter, cubed
150 g STAMOU “Plousio” yoghurt (5% fat)
METHOD
- Mix the pastry ingredients in a mixer until they resemble small crumbs.
- Add 2 tablespoons of cold water and mix again, until well combined.
- Cover the dough with plastic wrap and leave it in the refrigerator for 30 minutes.
- Preheat the oven to 180oC. Lay the pastry over a 26 cm tart tin.
- Mix the crumbled feta cheese with the cream, sprinkle with pepper and spread the mixture over the pastry base.
- Bake for 15 minutes.
- Remove the tart from the oven, add the oil to the ‘syglino’ pork and vegetables, season with salt and pepper, and place the mixture evenly over the tart. Continue cooking for another 25-30 minutes.
- Sprinkle with the fresh oregano and serve.
*Syglino is a Greek word used for smoked pork marinated in salt and spices.
@stamoudairy
