Tarts are not Greek dishes, but this one is made with typical Greek ingredients, using goat milk butter and olive oil to make a brise pastry.
The use of these two ingredients together has long been a habit in this region. One can say that the food is cooked in olive oil and flavoured with small amounts of goat milk butter, a healthy and tasty combination of both resources, since more olive oil than butter is used.
You will need:
pastry ingredients :
250g all-purpose flour
70g olive oil
50g water or milk
20g goat milk butter
1 teaspoon salt
filling ingredients :
250g Vatika onions (sliced and fried)
100g touloumotyri cheese
250g fresh goat’s cheese
120g olives (stones removed)
Place the flour in a deep bown, make a well in the centre and add the olive oil and goat butter. Using your fingers, mix well, add the remaining ingredients and knead lightly until a dough is formed. (Don’t over-knead as we don’t want it to be too elastic.) Wrap the dough in clingwrap and refrigerate for half an hour.
Then place the dough between two sheets of greaseproof paper and roll out a thin pastry. Place it in a tart tin, cover with a yellow (not green) baking paper and cover with uncooked rice. Bake at 170C for 15 minutes, then remove the paper and the rice.
Spread the filling over the pastry and bake for another 30 minutes until golden. You can skip pre-baking the pastry but the tart won’t be as crisp.
The tart can also be made in a round, 24-26cm pie dish.