If you follow Teenie Cakes on Twitter, you might remember several weeks ago that I was twittering and salivating over the latest Saveur August/September 2010 – Greece Issue. The aforementioned edition of the magazine is brimming with flavors, recipes, cultural insights and wines from Greece. I felt like that kid again, pouring through food magazines and imagining what the beautiful food in the photographs tasted like and researching ingredients I wasn’t familiar with.
It’s no secret how fond I am for certain ingredients. Feta is one of those ingredients that always forces a double-take when looking through recipes. Are you hosting a dinner party and need a quick appetizer that would pair well with just about any beverage? Maybe your looking for something to go with your wine before dinner? Look no further! This feta tart, or alevropita, fulfills those needs.
Alevropita is a buttery cheese tart with a delicately crunchy, rustic-like crust. Salty, pungent feta lays within the flavorful olive oil crust. For a variation, you might try adding slivers of roasted garlic (which I will try the next time I whip this up).
- Use more feta cheese than the original 10 ounces. I would use 12-14 ounces.
- If using smaller than an 18″x13″x1″ pan, adjust the olive oil used in the baking pan. For the deep dish pizza pan I used, 3 tablespoons olive oil would have been enough.
- If using smaller than an 18″x13″x1″ pan, adjust oven temperature to 450 degrees and bake for about 15-20 minutes. Your baking time will vary depending on the size of your pan. You want the crust to be golden brown and for the olive oil to have cooked into the crust.
- Before placing into the oven, dust the tart with paprika to your discretion (optional).
- For a variation: Slivers of roasted garlic added along with the cheese.
Serves 8-10
2 tablespoons extra-virgin olive oil
2 teaspoons vodka
1 egg
1 cup water
1 1/4 cups flour, sifted
1/4 teaspoon kosher salt
1/8 teaspoon baking powder
3-4 tablespoons extra-virgin olive oil (adjust oil accordingly if your baking pan is smaller)
12-14 ounces feta, crumbled
2 tablespoons unsalted butter, softened
Paprika for dusting (optional)
Heat oven to 450 degrees. Put an 18″x13″x1″ rimmed baking sheet OR full-size, deep dish pizza pan into the oven for about 5-8 minutes.
While the pan is warming up in the oven, whisk 2 tablespoons olive oil, vodka, egg and water in a bowl.
In another bowl, whisk flour, salt and baking powder. Pour wet mixture over dry mixture and whisk until smooth. The consistency will be like thin pancake batter.
Brush remaining 3-4 tablespoons of olive oil to bottom of baking pan. Add batter to pan and distribute evenly around pan. Use a rubber spatula to assist if necessary. Distribute feta cheese evenly over batter, working center to edge of pan. Dot with butter. Sprinkle lightly with paprika (optional).
Bake, rotating baking pan halfway through, until golden brown and crunchy, about 20 minutes (gauge this for changes in the baking pan used).
Let the tart cool slightly before slicing and serving.
{ 27 comments… read them below or add one }
Oooooh How clever. I have never had this. I think i will make this for my husband as a surprise. Its our anniversary tomorrow and i want to make him somthing good, and this looks like a great one! Nice post! :)
This is sooooo WONDERFUL!
I love the feta in it and I am wondering about the vodka – does this help with the fermenting or is it for the flavor? I would love to make this soon for a light diner with some yummy soup.
Thanks for such a lovely recipe!
Ciao, Devaki @ weavethousandflavors
This feta tart sounds wonderful! I need to try this for sure!
I love feta, too! I can’t wait to try some of the recipes from that issue of Saveur.
Wouldn’t it be fabulous to have Greek food in Greece! Maybe we’ll just have to eat plenty of yummy tarts until then. Yours looks perfect.
This looks delicious! Feta is one of my all time favorite cheeses, and this recipe makes my mouth water.
Cristina…I had bookmarked the same recipe too…in the hopes of getting it done when the next wave of Greek food cravings would hit me.
Lovely photos…making me very hungry ;0)
Ciao for now,
Claudia
Looks really yummy. Your pics always make me want to eat whatever you’re posting about- stat. And considering I have a nice block of feta sitting in my fridge right now….
I adore feta and this is nothing short of divine! Thanks for the recipe and the inspiration :)
What a great looking tart, especially since I’m very, very fond of feta myself. Yum, I could see this to be the perfect dish when entertaining and having a cocktail.
I am not a huge fan of cheese but the picture of the perfectly browned feta makes me totally wish I had a piece of this tart RIGHT NOW! :)
it does sound so very very good! what a great flavor and texture each bite must have, I do love feta, and this wonderful tart sounds like something I certainly would enjoy! The vodka is an interesting addition….thanks so much for sharing this delightful recipe!
I love feta cheese and your tart is a wonderful way to enjoy it, I would like a slice of this with a green salad for lunch, thanks for sharing a few Greek inspired recipes – always a favorite with me:)
Just the thing to nibble on a blustery Sunday like we’re having here in Seattle!
Wow this sounds tasty, I love the idea of slivers of garlic on top. If only I had someone who would share this with me (lots of non-cheese lovers in this household).
Hmmm, vodka and feta? Yes!
I made this last night — loved it, but agreed with a number of the recommendations you make. I’m still salivating over that issue! theresa
I just love the slightly tart taste of feta. I bet it’s perfect in this tart!
Wow! This looks and sounds delicious – I’m salivating! I’m definitely making this as soon as humanly possible.
I am so hungry right now and your photo has enhanced my hunger. I wish I could grab that from the screen right now. I visited Greece many years ago and this brings me back. Great job and beautiful photo.
lovely picture
What a yummy looking tart! I’ve never tried feta in a tart before, but I’m sure it’s delicious!
This is a good appetizer! The color of the crust is perfect!
What a great appetizer, and so easy to put together, nicely done Tina! :)
Could this look any prettier? Sound any tastier? I adore feta cheese and anything with the word “tart” in the title makes me excited. Beautiful presentation, simple yet stunning recipe, and another great post. I hope you have a great weekend love!
I am a big fan of feta too. And this tart sounds like a perfect breakfast food, too. Vodka sounds a bit interesting for me as I am not used to seeing it in such kind of a tart. I will absolutely try this soon as it is so easy. As an addition I will put some chopped parsley or dill with feta. I love their combination.
Wow, there’s vodka in this! This tart would be perfect for just so many things – appetizers, cocktail parties, a brunch, snack (like right now, this would really hit the spot!). Okay, time to dig the feta out of the fridge…