SALTY CRETAN TART WITH APAKI AND WILD ARUGULA

20΄
Preparation Time
30΄
Waiting Time
8
Portions
1
Difficulty Level

Directions

We stir all the ingredients until they homogenized. Then, we repeat the filling ingredients. We knead the dough and we cook for 15 minutes at 180˚C. Then we remove it from the oven and we add the filling. We bake for another 15 minutes at 180˚C. Finally, we garnish the tart with wild arugula.

Chef: Nikolas Tsotas

Ingredients

CALCULATE PORTIONS:

  • FOR THE DOUGH

  • 500 gr MILLS OF CRETE Hard flour
  • 5 eggs
  • 200 ml water
  • 10 γρ. salt

  • FOR THE FILLING

  • 200 gr Vero Cretan goat cheese
  • 200 gr Vero Cretan goat yoghurt
  • 1 apaki
  • 1 bunch parsley
  • 5 gr salt
  • 1 pinch black pepper
  • 1 bunch wild arugula for garnish

Equipment

  • Bowl
  • cake pan

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