Nutrition Spotlight
Wholegrain products are already known for their great health benefits. Whole wheat flour, in particular, is preferable to white flour from a nutritional point of view. When it comes to baking, though, the results differ greatly. In case of a pie crust or a tart base, the result will be more tasty, savory and filling but not as crispy.
Leeks are rich in Vitamins A and K and they assist the wholegrain flour in creating a food rich in dietary fiber. The use of Greek feta cheese adds saturated fat but also increases the protein content of the recipe.
Wholegrain Tart with Leeks and Feta cheese
A savory tart, rich in fiber and Mediterranean tastes.
Equipment
- Standing Mixer (paddle & hook attachment)
- Mixing bowl
- Rolling Pin
- Non-stick Tart tin (25 cm diameter)
- Parchment paper
- Beans, lentils or rice (to keep the dough from rising during baking)
Ingredients
For the tart dough
- 3 cups whole wheat flour
- ½ tsp baking soda
- 1 cup Greek yogurt, 2% fat
- 1 large egg
- ½ cup olive oil, extra virgin
- 2 tbsp grated parmezan
For the filling
- 2 tbsp olive oil, extra virgin
- 1 tbsp butter
- 1 spring onion, chopped
- 1 garlic clove, minced
- 3 leeks, light green part only, chopped
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1½ cup vegetable stock or water
- 1 cup Greek feta cheese, crumbled
- ½ cup regato cheese, coarsely grated
Instructions
- Preheat the oven at 375°F / 190°C. Lightly oil a 25-cm non-stick tart tin.
Prepare the dough.
- In a mixing bowl sift together the flour and baking soda. Set aside.
- In the ball of a standing mixer with the paddle attachment, beat the egg for a minute and add the olive oil. Continue beating and add the yogurt and parmezan. Change to the hook attachment and slowly add the flour. Beat until you have a smooth dough.
- Sprinkle a little flour on a clean working surface and using a rolling pin, roll the dough out until it’s a little bigger than the size of the tart tin. Roll the dough around the rolling pin and carefully unroll it into the tart tin. Gently push the dough onto the sides and trim off any excess with a knife.
- Prick the base of the dough with a fork and cover it with a piece of greaseproof parchment paper. Fill withb eans, lentils or rice and bake for 20 minutes.
- Carefully remove the parchment paper with whatever you used to hold the dough down and avoid rising. You can keep this in a plastic bag for the next tart you bake.
Prepare the filling
- In a wide sauce pan, heat the olive oil and butter in low heat and add garlic, spring onion and leeks. Move them around until they are well coated and let them sauté for 2 minutes.
- Add oregano and thyme, slightly stir and slowly add the vegetable stock or water. Increase heat to medium and let them cook until most of the water has evaporated, for about 10 minutes. Remove from heat and let it cool for 5 minutes.
- Add the feta cheese and gently stir.
Assemble the tart
- Spread the filling evenly inside the tart and sprinkle the grated regato cheese on top.
- Bake for 25-30 minutes.
