Sunday, October 04, 2015

Feta and Scallion Tart

UPDATE: It's now over two years since I first posted this and it's become a go-to staple whenever I have feta and spring onions in the house. Some edits below to reflect how I usually make this.

I love the idea of a super quick "pizza" at home, and all I needed in addition to things in my cupboard were feta and scallions, so it was a simple decision to make this. I have seen people suggest adding vodka to pastry before - apparently it evaporates very quickly and keeps the pastry tender? - but may have to try this once without vodka to determine whether it is a significant addition. I always make it without vodka now - no noticeable difference. Also, I think maybe my sheet pan is smaller than the one the recipe calls for - 1/4 cup of olive oil meant the tray was swimming in it, and I think the temperature for the oven is too high as well as it quickly meant that smoke was billowing out of the oven and I almost asphyxiated A and myself. Also I no longer use the olive oil coating on the sheet pan. Just some parchment paper works fine. I also skipped the butter as I had issues with topping feta with butter. And never bother with the butter either. Thankfully the end result was fantastic (having the leftovers tonight, in fact) so I am going to tweak this and make it again, even though the original recipe was a bit of a disaster. New recipe is anything but a disaster!

Feta and Scallion Tart
Serves 4
Adapted from Serious Eats


2 tablespoons olive oil
1 cup (245g) water
1 egg
1 1/4 cups
(160g) all-purpose flour
1/4 teaspoon baking powder
Kosher salt
200g crumbled feta
4 scallions, thinly sliced


Adjust oven rack to middle position and preheat to 200C. In a large bowl, mix together 2 tablespoons olive oil, water, and egg and whisk until everything is evenly incorporated. In a separate bowl, mix together flour and baking powder. Gently whisk wet ingredients into dry ingredients until a batter forms, making sure to whisk out all the lumps.

Line rimmed baking sheet with parchment paper. Pour batter onto sheet pan, tilt so it coats most of the pan, and sprinkle with feta and scallions. Bake until feta is beginning to brown and crust is crisp and golden, about 25 minutes. Sometimes if the bottom isn't crisp enough when I take it out, I take it off the sheet pan and pop it directly on an oven rack for a few more minutes, like you'd do with an oven baked pizza. Let sit for 5 minutes before slicing.

Other things I have thrown on top - frozen peas, parmesan, rocket, etc. I've never tried any meat products as I quite like having a quick veggie option at home, but I don't see why any cured meats such as pepperoni / salami / prosciutto wouldn't work well (you might need to add it a little later in the baking time so it doesn't burn though).

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