Crispy Feta Tart

Oh,you know you want this. It's crisp, buttery, tangy, savory and unbelievably good. And simple!

This is a great recipe to highlight the fabulous feta that we carry from Lindendale Farm in Ronks, PA. The feta stands on it's own a stellar cheese. We use it in so many of our favorite dishes, but when I was researcing savory tart recipes and this one popped up on Savuer Magazine online, I decided I had to give it a go. As many of you know, baking is NOT my strong point. Cooking is creative and freestyle, baking is scientific and exacting. I have to say, this recipe made me feel like a baker! It came out perfectly the first time, and every time I've made it since. Our favorite way to serve this is along with some charcuterie, pickles and your favorite wine or craft beer. Instant cocktail party..fantastic!!

Some of the players...pastry flour from Daisy Organic flours (you don't have to use pastry flour, put this is the perfect place to try it as it makes for and extra light and crisp tart) egg, beautiful Lindendale Feta and smidggen of vodka. You will not taste the vodka at all, but the alcohol will help to decrease gluten formation, helping the crust to stay flaky and tender. This is an old trick that works great with pie crust. Next time you make a pie, sub half the water in the crust with vodka and you'll love the results.

Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter

Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes.

Feta Tart (Alevropita)

6 tbsp. extra-virgin olive oil
2 tsp. vodka
1 egg
1 1/4 cups flour, sifted
1/4 tsp. kosher salt
1/8 tsp. baking powder
10 oz. feta, crumbled
2 tbsp. unsalted butter, softened

1. Heat oven to 500 . Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes.

2. Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

3. Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.

SERVES 8

Baking, RecipesWGGfeta cheese