Feta Tart...Alevropita

Alevropita....A Feta Tart

I've been saving, for some time now, recipes on my browser's favorites list.  I add to it when I see something yummy...I have to admit the list keeps getting longer and longer.  I save them so eventually I can go back and try one out.  Today was that day, I'm really glad I did.  I love Feta cheese and if you mention bread, flat bread or yummy crackers, esp. homemade, well, count me in : )

It's an easy recipe to mix together, involves very few ingredients and is fun to make and eat!  I had it for lunch...I shared of course so I wouldn't eat it all, but nevertheless...there is very little left : )

Ingredients and directions written as shown on: SAVEUR
http://www.saveur.com/article/Recipes/Feta-Tart-Alevropita


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. 

 

Something they don't mention but should...Place pan in the middle (center) of the oven

I found the temperature to be awfully high and after 12 minutes, lowered it to 375 degrees.  I also did not use in the hot pan as much olive oil as they suggested, I don't think it was needed to have so much.  I made mine in a pizza pan : )

You can let this brown more on top, the sides get very brown and crisp creating a cracker type texture, the center is more like a soft flat bread if you don't let it brown/cook any longer than the time stated.

I loved it and will make it again playing with the different toppings.  I think the saltiness of the feta was delicious and I used what I had left in the fridge so it wasn't a full 10 oz. 

I may, next time...also be a little less timid and let it brown more...and allow it to crisp more throughout the entire tart.  I didn't want to overdo it my first time around, and I certainly didn't want it to burn, it was the only Feta cheese I had left!  I was NOT taking any chances : D

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