Difficulty: Medium - experience needed
Dietary guidance: v
For the Pie Crust
- Food Processor
- 2 1/2 cups flour
- pinch of salt
- 2 sticks of butter, cold
- 1/4 cup cold water
For the Filling
- 3 to 4 medium-sized tomatoes, sliced to 1/4-inch thickness
- 1 cup cherry tomatoes, halved
- 2 green banana peppers or bell peppers, sliced to 1/4-inch thickness
- Pappas Organic Olive Oil
- Kosher salt, to taste
- Pepper, to taste
- 1/2 cup crumbled Arvanitis feta cheese
For the Pie Crust (makes 2 pie crusts)
In the bowl of a food processor, pulse together flour and salt.
Add butter and mix until it resembles a coarse meal.
With the machine running, slowly add water and process until a dough comes together.
Add more water if dough seems too dry.
Divide the dough into two equal size balls and flatten into disks.
Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.
Roll one of the pie crusts out on a floured surface and then place in a greased pie pan covered with parchment paper.
Refrigerate the other disk of dough, or freeze it.
For the Filling
Preheat oven to 425.
Layer the bottom of the tart with tomatoes and green peppers.
Drizzle with olive oil.
Season with salt and pepper; don't use too much salt because feta cheese is salty.
Sprinkle the crumbled feta cheese across the top.
Put it in the oven and bake for 20 minutes.
Reduce oven temperature to 375 and bake for an additional 15 minutes.
Allow to cool for a few minutes before cutting.
Prep Time includes 1 hour refrigeration time for the pie crust.