IRINI TZORTZOGLOU SPRING MIZITHRA AND VEGETABLE TART

I like intensifying their flavour and ensuring a dry tart by pre-cooking the vegetables. You may substitute the 400g of the two types of mizithra with 300g ricotta and 100g soft goats cheese.

1 packet rolled out puff pastry 250g sweet mizithra (Amari)

150g savoury mizithra (Amari) 2 heaped tbsp Greek yogurt

50g parmesan, grated

5 shallots cut in half in their skins A small handful heritage tomatoes, cut in half

100g frozen peas

½ courgette trimmed and cut in small strips

3 tbsp extra virgin olive oil and extra to drizzle

½ lemon, zest

2 tbsp basil pesto, optional

1 egg, yolk only

TO SERVE

Dressed pea shoots

1

Preheat the oven to 200C. Roll out the pastry onto a lined oven tin and score a border of around 1.5cm all around. Use a fork to prick the tart all over within the border and brush the border with an egg wash made by beating the egg yolk with 1 tbsp of cold water. Bake the tart in the lower part of the oven for 20 minutes.

2

Bring a frying pan to a medium heat and add 1 tbsp olive oil. Char the shallots by adding to the hot olive oil, cut side down and wrap them in a piece of kitchen foil. Place the shallots in the oven and cook for a further 15-20 minutes till soft.

3

Sprinkle the tomatoes with a little salt and put them in the same frying pan, cut side down. Cook them for five minutes to allow a lot of their moisture to escape and transfer them onto a dish.

4

Add a little bit more oil to the pan and toss the courgette pieces for two to three minutes to brown slightly, season and add to the dish with the tomatoes. Finally, put the frozen peas in the frying pan and stir for a couple of minutes to get rid of their moisture.

5

In a bowl, mix together the two mizithras with the Greek yogurt and parmesan. Add the lemon zest and season with salt and freshly ground black pepper.

6

Take out the puff pastry from the oven and press with your hands to flatten a little leave for five minutes to cool slightly. Spread the mizithra all over within the border and top with the vegetables and shallots after your remove their skins. Add a few blobs of pesto if you are using and drizzle with a little extra virgin olive oil. Bake the tart for 20 minutes. Serve with some dressed pea shoots or other green leaves.