Rustic Greek Tart
Ingredients
Rustic Greek Tart
- 1 All Butter Pie Crust or refrigerated pie crust
- 1 tablespoon Greek seasoning blend, divided
- 1 cup Italian blend cheese, divided
- 1 cup frozen spinach, thawed
- 1⁄2 cup pitted chopped Kalamata olives
- 1⁄2 cup chopped roasted red bell peppers
- 1⁄2 cup Feta cheese
- 1 egg beaten
All Butter Crust, 12-inch
- 1 1⁄4 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup (1 stick) unsalted butter, very cold
- 4 tablespoons ice water
Instructions
Rustic Greek Tart
Preheat oven to 350°.
Roll out dough on lightly floured surface to roughly 12-inches in diameter. Leaving approx. 1-inch border. Transfer to a greased sheet pan or place on parchment paper and then transfer once prepared. Sprinkle half of Greek seasoning on dough, followed by a 1/2 cup of Italian cheese. Spread spinach evenly over cheese, followed by olives and peppers. Top with remaining Italian cheese blend, Feta cheese and Greek seasoning.
Fold edges of dough toward center, tucking and pressing to seal. Brush folded edge with beaten egg. Place in oven and bake for 35-40 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and cut into 8 equal portions. Serve immediately.
All Butter Crust, 12-inch
In the bowl of a food processor place flour, sugar and salt. Pulse a few times to combine. Cut butter into small cubes and add to flour mixture. Blend together, gradually adding ice water. Mixture should start to come together and resemble coarse meal. Do not overmix. On a lightly floured surface, turn out dough and gather into one large ball. Flatten into about a six-inch disk and wrap tightly with plastic wrap; chill at least one hour or overnight. When ready to make pie, remove dough from refrigerator and let rest about 20 minutes to make rolling out easier.
Notes
Ease: Moderate