Feta and Caper Tart

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL: http://blog.easygourmetdinners.com/2010/01/feta-and-caper-tart.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Katie Lerum Zeller
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Ingredients

2 sheets filo (phyllo) dough, 38gr, 1.3oz
1 tablespoon crème fraiche or Greek Yogurt, 19gr, .7oz yogurt
2 ounces feta cheese, 60gr, 2.1oz
1/4 cup capers, 34gr, 1.2oz
2 slices bacon, 16gr, .56oz, cooked
1 egg, 65gr, 2.3oz
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon olive oil, 13.5gr, .48oz

Preparation

1
Sauté bacon until crisp. Remove and crumble.
2
Place 2 ramekins, 2 1/2 - 3" (6 - 7cm) on a baking sheet.
3
Lay out 1 sheet of filo and, using pastry brush, lightly brush all over with olive oil. Fold the sheet in half, lightly brush the top. Fold in half again, the other way, so you have a small square. Brush the top lightly with olive oil. Pick the filo up by bringing all 4 corners together and carefully put inside a ramekin. Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge. It should all be rather loose.
4
Repeat with other sheet and ramekin.
5
Divide feta and place in each ramekin. Divide and add capers and bacon.
6
In small bowl whisk together egg, herbs and crème fraiche.
7
Divide egg and pour over cheese, capers, etc.
8
Bake at 400F (200C) for 20 - 25 minutes. The corners hanging over the edges will get quite brown very quickly - don't worry, they won't burn.
9
When done remove from oven and carefully remove filo cups from ramekins.

Tools

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About

Last week we watched them make phyllo dough, both by hand and in a factory, on the T.V. show: How It's Made.

I just want to say that I am very grateful they have figured out how to make it so well, so that all I have to do is pick it up at the store.

Both phyllo and puff pastry are readily available here, in a variety of forms, fresh in the dairy section.

Since phyllo normally has 12 - 15 sheets in a package, and I normally use 2, it's good to know that it can be frozen, and refrozen twice with no appreciable loss.

So, go ahead.... Play with some dough.

We are using filo (phyllo) dough to make cups for these little tarts, filled with feta and capers. They could be made smaller, using a small muffin pan, and eaten out of hand.

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Entire Recipe / per serving
Calories: 599 / 299.5
Total Carbohydrates: 26 / 13
Dietary Fiber: 2 / 1
Total Fat: 44 / 22
Saturated Fat: 17 / 8.5
Cholesterol: 351 / 175.5
Protein: 24 / 12
Calcium: 378 / 189
Sodium: 2348 / 1174

Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
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Yield:

2

Added:

Saturday, February 27, 2010 - 3:18am

Creator:

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