Caper Tart - Greek - 11 pts

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Caper Tart - Greek - 11 pts

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : Veggie WW

 

Amount Measure Ingredient -- Preparation

Method

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Crust (Filo):

1 1/2 cups flour

1/4 teaspoon salt

1/4 cup olive oil

2 tablespoons cold butter -- cut into small

chunks

4 tablespoons ice water -- 3 to 5 T.

Filling:

1/2 cup capers in brine

2 cups diced onions -- 1/4” dice

2 tablespoons olive oil

Salt

Freshly ground black pepper

2 teaspoons dried thyme -- crushed, plus 1

tsp. for sprinkling over tart

2 eggs

1/2 cup manouri cheese -- ricotta, or

mascarpone cheese

1/2 cup feta -- crumbled

 

 

For the crust: In a food processor, mix the flour,

salt, and olive oil until the olive oil is thoroughly

incorporated into the flour. Add the butter and pulse

three or four times to break up and distribute the

butter; when you are done, the butter pieces should be

the size of small lentils. Add 3 Tbsp. ice water and

pulse to mix. Pinch together some of the dough to see

if it holds together. If it

does not, add small amounts of water, pulsing to mix,

until the dough holds together when pinched. Dump the

dough onto a piece of plastic wrap and knead lightly

until the dough holds together. Shape the dough into a

flat disk, wrap in plastic wrap, and refrigerate for

at least 30 minutes.

 

Preheat the oven to 425°F.

 

Roll out the dough on a well-floured pastry cloth

until it forms a 10-1/2 inch circle. Use the rolling

pin to lift the dough and place it over a 9” tart pan.

Press the dough firmly into the sides and bottom of

the tart pan. Cut the edges of the dough so there is

just enough to fold under and cover the sides of the

pan with a double layer of dough. Use a fork to prick

tiny holes all over the bottom crust.

 

Press a double layer of aluminum foil into the dough

(this will prevent it from forming bubbles when it

bakes). Bake the crust for 15 minutes. Remove the foil

and bake for 5 minutes or until the crust is set and

lightly golden. Remove the tart crust from the oven

and place it on a cooling rack. Reduce the oven heat

to 350°F.

 

For the filling: Drain and rinse the capers. Put them

in a bowl of cold water to soak for 15 minutes, drain,

and spread out the capers on a paper towel to dry.

 

Sauté the onion, lightly seasoned with salt and

freshly ground black pepper, in olive oil until the

onion softens and starts to brown around the edges.

Add the capers and 2 tsp. crushed dried thyme and

sauté over medium heat for five minutes. Spread the

onion and caper mixture over the bottom of the baked

tart crust.

 

Whisk together the egg, cheese, and freshly ground

black pepper until they are thoroughly mixed. Pour the

egg mixture over the capers and onions, then top with

the crumbled feta, making sure all the ingredients are

evenly distributed.

 

Sprinkle 1 tsp. of crushed dried thyme over the top of

the tart.

 

Bake the tart at 350°F for 35 – 40 minutes, or until

the top of the filling just starts to brown.

 

Serve hot or at room temperature.

 

Makes one 9-inch tart. Serves 4 -6.

 

 

AuthorNote: Caper Tart is relatively easy to make.

Delicious with a crisp green salad, or as part of an

appetizer spread. The leftovers are tasty eaten cold,

especially because the olive-oil crust retains its

integrity even after days in the refrigerator.

 

Description:

" 11 pts "

Source:

" Tastes Like Home by Laurie Constantino "

S(Formatted by Chupa Babi):

" 12.28.07 "

Yield:

" 1 9-inch tart "

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Per Serving (excluding unknown items): 460 Calories;

30g Fat (58.1% calories from fat); 12g Protein; 36g

Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol;

497mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean

Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.

 

NOTES : Using a little butter in the crust (filo)

isn’t traditional (nor is this tart), but it adds good

flavor and flakiness. Olive oil can fully replace the

butter, and the crust will still be tasty, but

slightly tougher. More water is needed to make the

crust if butter is left out. The dough may also be

made by hand. If mixing by hand, make sure the olive

oil is evenly distributed in the flour and use a fork

or pastry cutter to add the butter.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 902478 0 0 0 0 0 0 1268

3272 0

 

 

 

 

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