TARTS

           

                                                 FLUFFY CHEESE TART

100 ml (3.3 fl oz) olive oil

1 packet phyllo pastry

Freshly ground black pepper

 

750 g (1½) feta, crumbled

Grated San Mihalis cheese

8 eggs

500 ml (2 cups) milk

125 ml (½ cup) soda water

 

Preheat oven to 180 C (350 F) and brush a round  Pyrex dish with olive oil. 

 

Line the dish with the phyllo pastry sheets each brushed with olive oil and sprinkled with grated cheese and freshly ground black pepper and twist the phyllo at the edges so that it becomes crunchy when baked.

 

Whip the milk with the eggs and stir in the soda water and mix well until it bubbles Pour evenly over the phyllo and cheese.  After 10 minutes bake for 55 minutes until crisp and golden.

 

 

                                     BROCCOLI  AND TUNNY FISH TART

1 large broccoli separated into bouquets, hard stems discarded

2 tins of tunny fish, drained and chopped

3 eggs, beaten

750 ml (3 cups) milk

1 cup of self-rising flour

300 g (10 oz) katiki cheese

300 g (10 oz) grated San Mihalis cheese

1 tbsp olive oil

Salt and freshly ground pepper to taste

 

Boil the broccoli bouquets in salted water for 7-8 minutes, until slightly tender.  Place half of the broccoli in a blender and pulse until smooth and stir in the chopped tunny fish and the remaining broccoli.  Sift in the flour and continue whipping until a smooth batter is formed and stir in the two kinds of cheese.  Whip the milk with the eggs and stir into the mixture. 

 

Pour into a greased Pyrex dish and bake in an oven preheated to180 (350 F) for 50 minutes.  Serve warm.

 

 

                                                MUSHROOM TART

350 g (11 oz) peasant phyllo pastry

60 g (2 tbsp) olive oil

 

Filling:

1 green pepper, deseeded and chopped

1 red pepper, deseeded and chopped

100 g (3.5 oz) bacon

1 kg (2 lb) mushrooms, trimmed

1 tbs olive oil

1 mushroom cube

100 g (3.5 oz) feta, crumbled

300 g (10 oz) cream cheese

1 tsp thyme leaves

2 pinches of grated nutmeg

100 ml (3.5 fl oz) milk

Salt and freshly ground pepper to taste

 

Preheat oven to 180 C (350 F) and brush a tart tin with olive oil and line with 1 of the pastry sheets and continue until all the sheets are used.  Roll up the sides of the pastry to form a pretty edge and bake for 30-40 minutes

 

Sauté the peppers and bacon and transfer to a bowl.  Cut the mushrooms and place them in another bowl.  Blend the mushroom cube with the olive oil pour over the mushrooms and bake for 30 minutes.

 

In a bowl place the cream cheese and milk, add the grated nutmeg, eggs and season with salt and pepper to taste.

 

Pour over the pastry shell and bake for 50 minutes.  Serve, warm, with a salad of your choice.     

 

 

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