Mediterranean tart with feta and marinated tomatoes
Mediterranean Tart with Feta and Marinated Tomatoes The first time I made this tart was on a weekend when I craved something hearty yet fresh and Mediterranean in flavor. It’s the kind of tart that requires a few special ingredients but doesn’t involve complicated steps. The marinated tomatoes make all the difference, and the crust is quite rustic and filling. It may not be the easiest tart in the world, but sometimes it’s worth treating yourself to something like this. Quick Info Total Time: about 1 hour and 15 minutes (including preparation and baking) Preparation Time: 30-35 minutes (including marinating the tomatoes and making the dough) Baking Time: 35 minutes Servings: 8 Difficulty: medium Occasional recipe, suitable for festive meals or when you want something special Ingredients For the crust: - 250 g whole wheat flour - 100 g all-purpose flour (plus an extra handful for dusting) - 150 g cold, high-fat butter (85%), sliced - 100 g boiled and mashed potatoes (like for mashed potatoes) - 1 large egg - 2 tablespoons sour cream - 2 tablespoons cottage cheese (full-fat) - oregano - cumin - a good pinch of sea salt For the filling: - 400 g feta cheese - 250 g sour cream - 2 eggs - 2 tablespoons cornstarch - 1 tablespoon olive oil - basil - oregano - rosemary - sea salt For the marinated tomatoes: - tomatoes (preferably cherry), halved - 2-3 tablespoons olive oil - a few drops of lemon juice - oregano - basil - rosemary - sea salt Other ingredients: - kalamata olives, to taste Preparation Method 1. Prepare the marinated tomatoes. Halve the tomatoes, place them in a large bowl, and drizzle with 2-3 tablespoons of olive oil, a few drops of lemon juice, and add oregano, basil, rosemary, and sea salt to taste. Gently mix and let them sit while you prepare the rest of the recipe. 2. For the crust, mix the whole wheat flour with the all-purpose flour, cumin, oregano, and salt in a bowl. Add the cold, sliced butter directly from the refrigerator. Quickly knead, keeping the butter cold and preventing it from softening too much. Then add the boiled and mashed potatoes, egg, sour cream, and cottage cheese. Knead until you have a smooth dough, but don’t overwork it. 3. If the dough is sticky, add a little more flour and dust it to prevent sticking to your hands. Form it into a ball, wrap it in plastic wrap, and place it directly in the freezer while you prepare the filling. 4. For the filling, combine the sour cream, crumbled feta, eggs, olive oil, cornstarch, and spices (basil, oregano, rosemary, sea salt) in a large bowl. Mix everything with a fork or spatula until you have a thicker cream. 5. Remove the dough from the freezer. On a working surface, roll it out with a rolling pin, using two sheets of parchment paper (under and over the dough) to prevent sticking and to handle it easily. Roll it into a round shape larger than the tart pan to cover the edges. 6. Grease the tart pan (approximately 28 cm in diameter) with a little oil and line it with a sheet of parchment paper. Place the dough in the pan, along with the parchment paper, and gently peel off the top paper. 7. Pour the cheese and sour cream filling over the crust and level it out. Arrange the marinated tomatoes and olives on top as you like. Fold the edges of the dough over the tart, creating small pleats for a more rustic look, or let them fall naturally. 8. Prick the dough with a fork around the edges to prevent it from puffing up while baking. 9. Bake the tart at 200°C for 35 minutes, until it is lightly golden and the filling is set. 10. Let it cool slightly before removing it from the pan and slicing. Why I Make This Recipe Often I prepare it a few times a year, especially for gatherings. It travels well and doesn’t get soggy immediately. It’s hearty and quite filling, making it sufficient for multiple servings. The filling of feta and marinated tomatoes has a distinct flavor, and the potato crust is different from what you find in other tarts. Tips and Variations Tips - Don’t overwork the dough to keep it tender. - Use very cold, high-fat butter; don’t leave it at room temperature. - For the tomatoes, cherry tomatoes are ideal, but other firm types work too. - The potatoes should be well-cooked and cooled to avoid being watery. - If you don’t have a large pan, divide the dough for two smaller tarts or halve the quantities. Substitutions - You can use only all-purpose flour if you don’t have whole wheat flour, but the texture will be more classic and less rustic. - Feta cheese can be replaced with telemea, but the flavor will be different. - Kalamata olives can be substituted with any type of black olives with a meaty texture. Variations - Add thin slices of red onion or roasted bell pepper if you want more vegetables. - You can sprinkle sesame seeds or cumin on the edges of the dough before baking. - For a spicy kick, add a bit of chopped chili pepper to the filling. Serving Ideas - It can be served warm or at room temperature. - Great for lunch, dinner, or as part of a cold buffet. - A slice of tart with a side of green salad makes a complete meal. Frequently Asked Questions 1. Can the crust be made only with all-purpose flour? Yes, but the texture will be less rustic and finer. Whole wheat flour adds both flavor and a different structure. 2. Can I use other types of cheese instead of feta? You can use salty telemea, but the flavor won't be as pronounced, and the texture may be slightly different. 3. Is it necessary to marinate the tomatoes, or can I use them raw? Marinating enhances the flavor of the tomatoes and makes them more aromatic, but if you're in a hurry, you can use raw tomatoes that are well-drained. 4. Can the tart be frozen after baking? I do not recommend it. The texture of the sour cream and cheese filling changes when frozen and then thawed. 5. What can I use instead of cornstarch? If you don’t have cornstarch, you can try using all-purpose flour, but the filling won’t be as set, though the result will still be edible. Nutritional Values Approximately, one serving has around 450-500 kcal, with high fat content from the cheeses and butter, carbohydrates from the crust and potato, and a moderate amount of protein (about 13-15 g protein per serving). It’s not a light tart, but it is hearty and filling. Storage and Reheating The tart can be stored in the refrigerator, covered, for up to 3 days. For reheating, it’s best to place it in the oven for 10-15 minutes at 160°C. I do not recommend using a microwave, as it becomes soggy and loses its texture. It’s also fine to eat cold if you prefer.
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