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Feta, bell pepper and thyme tart

More-ish feta tart with bell pepper, thyme and black olives.

Cooking time: 60 minutes

Serves: 6


  • Round baking tin – 20 cm. diamater
  • Parchment paper


  • 1 1/2 cup plain flour
  • 1/2 cup cornstarch
  • 1 1/2 tbsp yogurt or cream
  • 250 g cold butter, cut in cubes
  • Pinch of salt
  • Plastic bag for wrapping


  • 100 g feta
  • 1 cup of Greek yogurt
  • 1 egg
  • 1 big red bell pepper, sliced in long thin strips
  • 1 onion, finely chopped
  • Handful of black olives, pitted and sliced in half
  • 1 tbsp fresh thyme, chopped
  • 2 cloves of garlic, grated
  • Olive oil for frying
  • Black pepper


Step I – Pastry

  1. Combine flour, starch and butter and knead the dough until it becomes smooth. Wrap it in a plastic bag and refrigerate for about two hours.
  2. After this time, take it out from the fridge, unwrap and knead again. Roll it out and transfer to a baking tray. Pinch it with fork, cover with baking paper and spread some beans or chickpea on top to prevent it from rising too much.
  3. Bake for about 20 minutes at 180C or until light brown.

Step II – Filling

  1. As the pastry is in the making, heat the pan and add a splash of olive oil.
  2. Fry onions and bell peppers until tender.
  3. In a big bowl, mix feta, yogurt, grated garlic, chopped thyme, fried onions and peppers.
  4. After 20 minutes of baking the pastry, take it out of the oven, remove beans and a layer of parchment paper and fill with the feta stuffing.
  5. Put back in the oven and bake for another 20 minutes at 200 C.
  6. Let it cool down before serving.

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