Prep Time 50′ Cooking Time 40′ Serves 10
Ingredients
- 150g butter
- 2 tbsp vegetable oil
- 5 tbsp water
- 1 tsp sugar
- 1 tsp salt
- 220g all-purpose flour
- 2 tbsp olive oil
- 1 finely chopped onion
- 1 grated carrot
- 1 village-style sausage
- 3 eggs
- 1 cup cream
- 150g anthotyro cheese
- 50g graviera cheese
- salt
- pepper
Instructions
- In an ovenproof bowl, place the butter, vegetable oil, water, sugar.
- Put it in a 180°C convection over for 15 minutes until the butter protein begins to lightly brown.
- Remove it and add the flour and salt (be careful not to burn yourself!)
- Mix to form a dough ball.
- Spread the dough in a tart pan and mold to form side walls.
- Place a piece of aluminum foil and weights (beans or rice) and bake for 20 minutes.
- Remove the foil and bake the dough alone for another 10 minutes.
- Brush the entire surface with egg white and bake for 1-2 minutes.
- To get started on the filling, sauté the onion and carrot in oil.
- Add the sausage and season with salt and pepper.
- Pour the filling into the tart. Sprinkle the anthotyro cheese on top.
- In a bowl, beat the eggs with the cream. Pour the mixture over the rest of the ingredients, being careful not to make it spill out of the dough.
- Sprinkle with grated graviera cheese and garnish with slices of small red pepper. Bake for 35-40 minutes at 160°C until the filling sets.
- Let the tart rest in the baking pan for 10 minutes then carefully remove and place on a rack to allow the crust to dry well and the tart to cool down.
Enjoy!
Source: Argiro Barbarigou
