John Myers
Ingredients for 3 servings:
- 230 g spelt flour or wheat flour
- 100 g butter or margarine
- 1 pinch of salt
- n. B. Pfeffer
- 2 m.-sized eggs
- 1 cup of cream
- 2 m.-sized eggs
- 200 g feta cheese
- 4 tomato paste
- e.g. salt and pepper
- n. B. Herbs (Herbs of Provence, Spring Herbs)
- 2 garlic cloves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Light summer dish with Mediterranean flavor
Cut the butter into pieces and quickly knead it with the flour, 2 eggs, salt, and pepper to form a shortcrust pastry. Refrigerate for one hour. Preheat the oven to 200°C (top/bottom heat). Press the dough into a tart pan or a 26cm springform pan lined with baking paper, forming a raised edge. Bake the base for about 15 to 20 minutes. Meanwhile, dice the tomatoes and crumble the feta with a fork. Whisk the cream and the two eggs together, season with salt, pepper, and herbs. Add half of the feta and crush the garlic. Pour the cream, egg, and feta mixture onto the pre-baked base, arrange the tomatoes on top, and add a little salt. Bake on the middle rack for about 25 minutes. Sprinkle the remaining feta on top and bake for another 5 to 10 minutes. Depending on the browning, leave the meat in the oven for the last 5 minutes. Serve with salad.
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