Recipe: Savory tart with caramelized onion, feta and olives
Bazaar, the fourth book by Sabrina Ghayour – the golden girl of Persian cuisine – is packed with vegetarian Middle Eastern recipes to share. Like this irresistible savory tart with caramelized onion, feta and olives. Ideal as a main course or as part of a feast. And if there are any leftovers? You’ve got lunch sorted. Add a salad and you’re done.
Method
- First make the pastry. Add the flour to a large mixing bowl and rub the butter into the flour with your fingers until you have fine crumbs. Add the cold water and mix until you have a firm dough. Shape the dough into a ball, wrap in cling film and refrigerate for at least 30 minutes.
- For the filling, pour some vegetable oil into a large frying pan over medium heat. Add the onion and thyme and fry, stirring regularly, until the onion is caramelized and golden brown; do not let the onion become crisp or burn. Set aside and leave to cool.
- Take a 24 cm tart or quiche tin. Place a large, square piece of cling film on your work surface. Dust generously with flour, place the dough on top, dust with flour and loosely cover with another piece of cling film. Roll out the dough thinly with a rolling pin until the sheet is slightly larger than the tart tin. Remove the top piece of cling film and carefully place the dough in the tart tin. It does not matter if the dough tears, as you can easily repair it later with scraps of dough. Gently press the dough into the ridges of the tin and let it overhang slightly. Now roll the rolling pin over the tin to cut off the overhanging dough. Use the scraps of dough to repair any cracks or holes. Cover with cling film and refrigerate for at least 20 minutes.
- Preheat the oven to 200 °C. Stir the ricotta, feta and egg together in a mixing bowl until smooth. Add the pul biber, garlic granules, olives and caramelized onions and season with a pinch of salt and plenty of black pepper. Mix well.
- Pour the filling into the tin and garnish with a few extra olives. Bake in the oven for 30 to 35 minutes, until the tart is cooked through and browned on top. Leave to cool slightly before serving.
Sabrina’s tip: ‘Sometimes I cheat and use ready-made pastry when I’m short on time (use ready-made pastry for savory tart, roll it out and bake as described below). If you make the pastry entirely from scratch, make a double batch and keep half in the freezer; that makes your life much easier when you want to make another savory tart.’
Title: Bazaar
Author: Sabrina Ghayour
Price: €25,95
Publisher: Good Cook
Read also:
