Inspired from the Sicilian stuffed focaccias of Catania. The same stuffing could have been used for a traditional Greek pie wrapped in phylo pastry.
Instead of broccoli you can use spinach or any chopped greens adding lots of scallions –previously wilted in olive oil– and dill or other herbs. Scroll down to see the Variation.
READ more about the stuffed bread.
Makes 8 individual pies (more…)
Six years ago, during our September 2014 Kea Artisanal Cooking vacation classes I made this pizza-like tart for the first time.
It was the day we devote to bread and the different, sweet and savory variation one can create with just one basic dough; I had just happened to see Cali Doxiadis’ recipe and decided to try it with some of our leftover dough, after we made loaves, the cheese-stuffed buns, and the tomato or pepper-topped lagana (flat breads) we usually make.
Cali recently shared the FaceBook photos had posted ‘6-years ago’ during my very first try on the Harvest Tart.
In her recipe Cali writes: “…the original inspiration for this sweet and somewhat savoury tart is an Italian recipe for Schiacciata con Grappoli d’Uva, but several adaptations later, it is nearly unrecognisable. It has become a sort of crisp but chewy round flatbread, or sweet peppery pizza…” In that first harvest tart my bread crust –I did not use Cali’s recipe– was OK, but not ideal, as the fruits were not well-incorporated on top, while the bottom was somewhat soggy. But it accompanied ideally the aged cheeses we served it with, especially the particularly spicy Sifnos Manoura, which ages in wine sediment.
When I made the tart again I chose to use instead of bread or pizza dough, the olive-oil-and-orange pastry that is so wonderful in my vegan olive pies. (more…)
With no eggs or cream, this light fruity dessert is based on Portocal Peltesi, a Turkish recipe I tasted in Istanbul. You can make it with any fruit juice –lemon, tangerine, grape, pomegranate etc. You can also use the fruit ‘cream’ as filling for a pre-baked tart shell. I like to serve it with cakes, as well as with Sweet Orange and Pistachio Couscous
Photo by Anastasios Mentis from my ‘Mediterranean Hot and Spicy’
Serves 6 (more…)
In this unusual recipe from northern Greece, a cornmeal-thickened yogurt is flavored with scallions and herbs, and baked or fried wrapped in tangy grape leaves; thus becoming a sophisticated “pie” with complex aroma and unexpected flavor.
In an earlier version, I made a large pie that I baked in the oven. It was good, but difficult to divide into portions. Paula Wolfert suggested small fried “packets,” which worked much better. Now I propose something in between: individual little pies, baked in tartlet pans or shallow muffin tins. When finished under the broiler, the grape leaves caramelize beautifully! Serve with risotto or any grain pilaf.
My friend, David Tanis has created and published in the New York Times his own brilliant version of the recipe using chard leaves instead of the grape leaves.
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
