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Horio-Myrodato-and-Trikala-sausage-tart

Horio Feta Cheese and Trikala sausage tart

8
55′
ΠΡΟΪΟΝΤΑ ΠΟΥ ΧΡΗΣΙΜΟΠΟΙΗΘΗΚΑΝ
ΚΑΤΗΓΟΡΙΕΣ
FALL WINTER COOKING FOR BEGINNERS APPETIZER MAIN COURSE
ΣΥΣΤΑΤΙΚΑ

for the tart dough
½ kg all-purpose flour
300 gr  Butter, at room temperature
2 eggs
1 tsp salt
2 tsp sugar
Water, as much as is needed

for the stuffing
250 gr Horio Feta Cheese Mountain Regions
250 gr Trikala sausage
1 tomato, peeled and seeded, cut into small cubes
2 eggs
100 gr milk cream
Ground black pepper

ΕΚΤΕΛΕΣΗ

It would be easier for you to use your mixer to make the tart dough.

  1. Mix the flour, the salt and the sugar. Stir for 30 seconds and then pour in butter.
  2. Beat at medium speed until the ingredients are mixed and the mixture appears crumbled.
  3. Then pour in the eggs and continue beating until the dough looks homogeneous (If it looks too tight add some water).
  4. Shape the dough into a ball and wrap it in plastic wrap. Let it rest for 1-2 hours on the bottom shelf of the refrigerator.
  5. When you are ready to use, roll out a thick sheet of the tart dough, about ½ cm thick, and place it in a buttered tart pan
  1. Cut the Horio Feta Cheese Mountain Regions into small cubes and place them in a large bowl.
  2. Cut the sausage into thin slices and add them to the bowl with the cheese. Stir in the diced tomatoes and plenty of ground black pepper.
  3. Mix well and pour the ingredients into the tart sheet making sure the mixture is spread evenly.
  4. In another bowl beat the eggs with the milk cream.
  5. Empty the mixture carefully into the tart without letting it overflow.
  6. Cover the tart platter with baking paper, and bake it in the oven for about 45 minutes at 180 degrees. Remove the baking paper and bake for another 10-15 minutes until you can see a golden crust over the top of the tart.
  7. Serve it warm with a green salad.
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