Tomato Feta Greek Yogurt Phyllo Tart Food

TOMATO & FETA PHYLLO TART

Steps:

• Preheat the oven to 400 °F, 200 °C.
• Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
• Assemble the tart:
• Line a half sheet pan with parchment paper.
• Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
• Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
• Top with the bell peppers.
• Combine the olive oil with some salt and mix together. Brush the peppers with the oil.
• Top with tomato slices and brush them with the oil.
• Sprinkle some dried oregano over the tomatoes.
• Fold the sides of the phyllo over to create a border.
• Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
• Bake on the center rack of the oven for 45-50 minutes or until golden.
• Set aside to cool for 10 minutes and serve.

FETA-AND-HERB PHYLLO TART

Steps:

• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
• Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
• Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
• Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
• Meanwhile, mix feta, pecorino and herbs until blended and set aside.
• In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
• Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.

TOMATO TART WITH FILLO AND FETA CREAM RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
• Add the feta, cream cheese, za'atar, dried oregano, and 2 tablespoons of milk to a food processor . Puree until smooth, adding an additional tablespoon or 2 of milk if needed to get a creamy, spreadable texture. Note that the mixture will be quite salty but it will also provide the seasoning for the pastry and tomatoes.
• On the prepared baking sheet, gently brush a layer of fillo pastry with the melted butter , top with another layer and repeat until all the layers are used.
• Spread the feta cheese mixture over the top layer of fillo, leaving about a 1 1/2-inch border on all sides.
• Spread the tomatoes on evenly over the feta mixture. Fold up the sides of the fillo to create a rectangular tart with an edge. Brush any exposed dough edges with some of the melted butter.
• Bake until the pastry is a light golden brown, 35 to 45 minutes. Top with the parsley and serve.

TOMATO-FETA-GREEK YOGURT PHYLLO TART

Steps:

• Preheat the oven at 350 Fahrenheit (180 Celsius).
• In a bowl smash the feta with a fork, add the yogurt and mix well and then add the egg. Mix in the mint and a bit of pepper and mix well. Put aside.
• Cut the tomatoes in thin slices.
• Take out the phyllo (de-frosted if frozen) and a pan a bit small then the dimensions of the phyllo sheet.
• Brush some olive oil on the base of the pan and spread the phyllo sheet. Brush olive oil on the phyllo sheet and place another sheet brushing with olive oil every time. Continue this until you have used 6-7 sheets.
• Roll up the edges of the phyllo, so you have a little border around the tart.
• Spread the feta mixture evenly over the whole tart. Then place the tomatoes on top.
• Bake for about 30 minutes. Put the pan on the bottom rack of the oven during the last 5-10 minutes to get a crunchy base.
• This tastes better the next day at room temperature.

TOMATO FETA PHYLLO TART

Steps:

• Combine first 6 ingredients in a bowl.
• On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
• Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
• Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
• Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

GREEK FETA AND TOMATO PASTA

Steps:

• Bring 4 quarts water to a boil and lightly salt. Prepare spaghetti following package directions.
• Remove 1/4 cup of the cooking water and reserve; drain pasta.
• Meanwhile, heat olive oil in large skillet over medium heat.
• Add onion and cook 3 minutes, stirring occasionally.
• Add garlic and cook for 1 minute, stirring so garlic does not burn.
• Stir in tomatoes, oregano and 1/2 teaspoon salt. Cook for 2 minutes.
• Add wine and cook for 1 minute.
• Add feta cheese, spaghetti and reserved water and toss with pepper.
• Serve immediately.