Too much sourdough discard? Make a simple and delicious pie crust with it and fill it with feta and cherry tomatoes.
Ingredients:
- 1 shortcrust pastry with discarded sourdough (440g)
- 200g feta cheese (grated)
- 500g cherry tomatoes
- oregano
- pepper
- Provence herbs oil
Directions:
- Stretch the shortcrust pastry to the size of your tart pan and lay it down on the bottom and sides of your pan.
- Cut the edges with the rolling pin and remove the excess (you may use the remaining for a small tartelette or you can store it back in the fridge for a future use)
- Put the grated cheese on the bottom of the tart.
- Sprinkle Provence herbs and pepper over.
- Press the cheese to layer it flat (optional).
- Decorate the tart with the cherry tomatoes. For this design I cut the cherry tomatoes in 3 and I used only the middle slices, cut also in 2. Needless to say that you do not need to overcomplicate the design (like I did), you may lay over the whole cherry tomatoes or just halved.
- Sprinkle or brush on top some olive oil and some Provence herbs
- Bake in the preheated oven at 200ºC for 45 minutes. For the first 20 minutes cover the tart with an aluminium foil to avoid burning the tomatoes on top.
- Serve it warm with some fresh thyme, oregano or basil.
0 comments:
Post a Comment