Made with a simple batter, this savory, feta-studded tart hails from the mountain village of Epirus. Cut into generous wedges and serve as an appetizer with a glass of full-bodied red wine or with a salad.
INGREDIENTS:
6 tablespoons extra-virgin olive oil, divided
1 tablespoon grappa (or vodka)
1 large egg
1/2 teaspoon dried Greek oregano
1 cup water
1 1/4 cups flour, sifted
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
12 ounces feta, crumbled
2 tablespoons unsalted butter, softened
Paprika
METHOD:
Adjust the oven rack to the lower third of the oven. Heat oven to 500°F. Place a large round paella pan (or a 18″ x 13″ x 1″ rimmed baking sheet) into the oven for 10 minutes to heat.
Whisk together 3 tablespoons olive oil, grappa, egg, oregano, and 1 cup water in a bowl.
In a separate bowl, whisk flour, salt, and baking powder. Pour the wet mixture over the dry mixture and whisk until smooth. Stir in half of the crumbled feta cheese.
Brush the remaining 3 tablespoons of olive oil over the bottom of the hot paella or baking pan. Pour the batter into the pan, spreading and smoothing the batter with a rubber spatula to coat the bottom of pan evenly, if necessary. Distribute the remaining feta cheese evenly over the batter, and dot with butter. Sprinkle with paprika, if desired.
Reduce heat to 475°F. Bake tart, rotating baking pan after 12 minutes, until golden brown and crunchy, about 20 – 22 minutes.* Let cool slightly before slicing and serving.
VARIATIONS:
- Add slivered roasted garlic.
- Add halved Kalamata olives.
- Combine peel and juice from half a lemon, 1 cup chopped fresh tomatoes, and 1-2 tsp dry oregano and add to half of the feta cheese. Distribute over batter.
*Depending on your oven, you may have to run the tart under the broiler to brown a little more. The tart should have a golden brown, crispy exterior.
YIELD: Serves 8
SOURCE: Chef Kalliopi Bitos, adapted by Saveur
