August 5, 2012

Layla's aromatic Tarte au Fromage - Cheese Tart

I know, I know, I promised you a recipe that would go with my previous post, am not backing's just that I experimented today with this cheese tart and it is so good I can't not share it.

The basic principles of this tart (yeah even tarts have principles) are derived from Burak or Beurek in Turkish which is basically puffed pastry filled with cheese. Since I have no time to fill individual puffed pastries with cheese I opted for the easy, oh so easy, open puffed pastry tart topped with cheese, adding a few ingredients that are not found in Burak.

But before I share my recipe, the main intent of this blog, is that you share food with others, what I mean by that is that you feed the needy hungry. So you know the rules by now - for every recipe you try out from my blog, you are to feed one (or more) hungry needy person either by offering them food or giving them money for one meal (or more)  -- Inviting your friends over does not count - sorry.

For a round oven baking tray of 20cm, (8 inches) you will need :

- ready made UNSWEETENED puff pastry
- 150 grams of FETA cheese ( enough to well cover you dough)
- 1 small teaspoon of dried mint
- 1 small teaspoon of dried thyme
- a dash of ground cumin
- a dash of ground pepper
- 1 medium size tomato finely chopped
- 1 tbs of olive oil
(NO SALT as Feta is already salty)

Preparation :

- preheat you oven to maximum
- unroll the puff pastry on a board covered with flour, use a rolling pin if necessary. The dough should not be too thick, thin enough to become fluffy.
- butter your baking tray first -
- place your puff pastry and roll the edges inwards if you have used too much pastry
- in a separate bowl you mix the feta by crumbling it with your fingers first, add the aromatic herbs, tomato, olive oil and mix well.
- place the mix all over the puff pastry
- put in the oven and turn the heat down to medium
- leave it to bake for about 7mn (each oven is different, mine is an antique piece, so check that your pastry is not burning on the edges - the cheese does not have to completely melt either)
- Decorate with fresh mint and black olives
-Serve hot

Best served with Baladi salad i.e cucumber, tomatoes, spring onions, green pepper bell, radish -- all chopped small to which you will add lemon juice, olive oil, garlic powder, salt, pepper and ground cumin and a few black olives

All the above is delicious with a glass of black tea

To finish --  chilled melon for dessert

Sahtein, Enjoy !