Ingredients
For the crust:
- 250 g soft flour
- 150 g butter, cut in cubes in room temperature
- 1 tsp salt
- 1 tsp sugar
- 1 egg
- 1-2 tbsp water
For the filling:</p
- 200 g DODONI Greek Yoghurt
- 100 g DODONI Halloumi cheese
- 1 red pepper
- 1 green pepper
- 1 orange pepper
- 1 yellow pepper
- 2 eggs
- 1 tbsp hazelnuts
- 1 tbsp paprika
- 20 Cherry tomatoes
- Mint leaves (optional)
Process
- In a large bowl, sift the flour and add the salt and butter cut in small pieces. Work the butter into the flour until it resembles wet sand.
- Then add the sugar, egg and water.
- Knead until it becomes a soft dough. Wrap it in parchment paper and refrigerate for half an hour.
- After half an hour, take the dough out of the fridge, place it between 2 sheets of parchment paper and roll out with a rolling pin.
- Transfer the dough to a tart pan and use your fingers to press it up the sides of the pan, making room for the filling.
- Pierce the dough with a fork all over the bottom and place the parchment paper with the pulses on top to weight the crust down as it bakes.
- Bake at 180 °C for 10 minutes.
- Prepare the filling by mixing all the ingredients in a bowl.
- The Yoghurt comes first, followed by peppers, eggs, hazelnuts, paprika and Halloumi, shredded on a grater.
- Take the crust out of the oven, remove the pie weights, add the filling, decorate with the cherry tomatoes cut in half and bake at 160 °C for 25 more minutes, or until the filling thickens.
- Serve lukewarm and not straight out of the oven.
Tip: To weigh down your crust, use pulses such as chickpeas, lentils or rice in a sheet of parchment paper.
