halloumi tart

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THE EXPERIENCE

traditional

contemporary

Level of difficulty

Time needed 90 minutes

INGREDIENTS

FOR THE CRUST

250 g soft flour

150 g cow butter, cut in cubes in room temperature

1 tsp salt

1 tsp sugar

1 egg

1-2 tbsp cold fresh DODONI milk

FOR THE FILLING

500 g fresh tender spinach leaves

100 g DODONI Halloumi cheese

2 eggs

2 tbsp butter

1 tbsp hazelnuts

salt, freshly ground pepper

paprika

PREPARATION

Tip: To weigh down your crust, use pulses such as chickpeas, lentils or rice in a sheet of parchment paper.

In a large bowl, sift the flour and add the salt and butter cut in small pieces. Work the butter into the flour until it resembles wet sand.

EXECUTION

Then add the sugar, egg and liquid (milk or water).

Knead until it becomes a soft dough. Wrap it in parchment paper and refrigerate for half an hour.

After half an hour, take the dough out of the fridge, place it between 2 sheets of parchment paper and roll out with a rolling pin.

Transfer the dough to a tart pan and use your fingers to press it up the sides of the pan, making room for the filling.

Pierce the dough with a fork all over the bottom and place the parchment paper with the pulses on top to weight the crust down as it bakes.

Bake at 180 °C for 10 minutes.

Prepare the filling by mixing all the ingredients in a bowl.

The spinach comes first, followed by Halloumi, shredded on a grater, eggs, paprika, salt, pepper, butter, and crushed hazelnuts.

Remove the crust from the oven, remove the pie weights, add the filling, and bake at 160 °C for 25 more minutes, or until the filling thickens.

Serve lukewarm and not straight out of the oven.