Wednesday, February 1, 2012

Feta tart

The real gem in this feta tart is the crust. Sure, the feta part is good too--but as glorified cheese bread goes, this is pretty simplistic. The crust, though, came together with absolutely no effort. I may try to adapt it for pastry and/or pizza uses.

From Saveur:

6 tbsp. extra-virgin olive oil
2 tsp. vodka (I used gin, being out of vodka)
1 egg
1 1⁄4 cups flour, sifted
1⁄4 tsp. kosher salt
1⁄8 tsp. baking powder
10 oz. feta, crumbled 
2 tbsp. unsalted butter, softened

Heat oven to 500°. Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes.

Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving. 

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