Tomato, Basil, and Feta Cheese Tart
Just the words tomato, basil, and feta sound good. This easy to make summer tart looks amazing and tastes delicious. I like to make my own pastry case, but if you want to shorten the preparation time purchase a readymade case at your local food store. No stressing, I’m all about making life easy. It’s the filling that will have you coming back for more.
According to Cheese.com, feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70 percent stake in Greek cheese consumption. The cheese is protected by EU legislation and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, Lesvos, and Island of Kefalonia can be called feta. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called white cheese.
To create traditional feta, 30 percent goat’s milk is mixed with sheep’s milk from animals grazing on pastures in the specific appellation of origin regions. Nowadays, many stores sell goat and cow’s milk feta as well. The firmness, texture, and flavor differ from region to region. In general, cheese from Macedonia and Thrace is mild, softer, creamier, and less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavor. Peloponnese feta is dryer in texture, full flavored, and more open. Local environment, animal breeds, and cultures all have an impact on the texture, flavor, and aroma of feta.
On the whole, Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy or crumbly. Upon maturation of two months, feta is sold in blocks submerged in the brine. The cheese can be used as a table cheese or melted on a traditional Greek salad, spanakopita, pizza, or pie. It tastes delicious with olive oil, roasted red peppers, and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavor of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc, and Zinfandel.
Tomato, Basil, and Feta Cheese Tart
Serves 6
Ingredients:
1½ cups whole wheat flour
¾ cup cold butter, cut into cubes
1 large, free-range egg mixed with 2 tablespoons of cold water
4 heirloom tomatoes, sliced into round
2 green onions, roughly chopped
1 cup loose basil leaves, roughly chopped
4 large free-range eggs
½ cup whole milk
½ cup heavy cream
Sea salt and freshly ground black pepper
½ cup feta cheese, sliced
How to make:
Preheat oven to 400◦F. Lightly grease one, 8 inch, loose-bottomed tart tin.
To make the pastry, place the flour, butter, and a pinch of salt in a large bowl. Using your fingertips gently rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the egg mixture, and stir with a knife. Bring together with your hands.
Roll the pastry into a ball. Wrap in plastic and chill for 20 minutes in the refrigerator. Roll out the pastry on a floured surface to a circle about 2 inches bigger than the tin and a quarter inch thick.
Carefully line the tin with the pastry, trim, and decorate the edges. Pick the base with a fork. Line with parchment paper and fill with baking beans. Bake for 15 minutes. Remove from the oven. Remove the paper and beans. Return to the oven for 5 minutes, and remove from the oven. Set to one side.
For the filling, reduce the oven to 360◦F. Place the sliced tomatoes in the pastry case, and sprinkle over the green onions and basil. Beat the eggs with the milk, cream, and seasoning. Pour into the pastry case then top with the feta cheese. Bake in the oven for 35 to 40 minutes or until just set and golden.