You can make these very easy tarts with ricotta cheese or the equivalent Greek myzithra, or with the fresh cheese you can easily make from any combination of cow’s and goat’s milk. Serve them as appetizers, or accompany with braised greens for a delicious and healthy vegetarian lunch or dinner.
Makes 8 muffin-size tartelettes, or one 9-inch tart
1 cup thick yogurt
2 tablespoons cornstarch, diluted in 2 tablespoons milk
1 1/2 cups sheep’s milk ricotta (or regular ricotta) or homemade myzithra –drained in a cheesecloth-lined colander if watery
1/2 cup crumbled feta cheese
1 teaspoon grated lemon zest
1/2 – 1 teaspoon ground pepper
Packed 1/3 cup fresh mint leaves, plus more leaves to decorate
Salt to taste
2 medium eggs, or 1 large egg and 1 egg white
TO SERVE: Yahnera–braised mixed greens, or grilled Green asparagus (brushed with olive oil and grilled on a ridged stove top griddle, then sprinkled with finishing salt).
Preheat the oven to 375°F (190 C).
In a food processor, combine yogurt, the cornstarch mixture, the ricotta, the feta, the lemon zest, the pepper, the mint and some salt, then pulse to blend. Taste and adjust the seasoning. With the motor running, add the eggs, one at a time. Process for a few seconds, until creamy.
Divide the filling evenly in 8 paper-lined muffin tins, topping each with a mint leaf.
Bake for 25 to 30 minutes or until the it just starts to color and is almost set but still a little wobbly. Turn off the heat and leave in the oven for 5 minutes.
Cool for about 15 minutes on a rack before serving warm or at room temperature with the braised greens and/or the grilled asparagus.
