Tarte mit Kapern und Zwiebeln

Caper Tart (Καππαρόπιτα)
Thanks to Laurie Constantino from Tastes like Home for this recipe.
Danke an Laurie Constantino von Tastes like Home für dieses Rezept.
Makes one 9-inch tart. Serves 4 -6.
Using a little butter in the crust (filo) isn’t traditional (nor is this tart), but it adds good flavor and flakiness. Olive oil can fully replace the butter, and the crust will still be tasty, but slightly tougher. More water is needed to make the crust if butter is left out. The dough may also be made by hand. If mixing by hand, make sure the olive oil is evenly distributed in the flour and use a fork or pastry cutter to add the butter.

Crust (Filo):
1 1/2 cups flour
1/4 tsp. salt
1/4 cup olive oil
2 Tbsp. cold butter, cut into small chunks
3 – 5 Tbsp. ice water

Filling:
1/2 cup capers in brine
2 cups diced onions, 1/4” dice
2 Tbsp. olive oil
Salt
Freshly ground black pepper
2 tsp. dried thyme, crushed, plus 1 tsp. for sprinkling over tart
2 eggs
1/2 cup manouri, ricotta, or mascarpone cheese
1/2 cup feta, crumbled

For the crust: In a food processor, mix the flour, salt, and olive oil until the olive oil is thoroughly incorporated into the flour. Add the butter and pulse three or four times to break up and distribute the butter; when you are done, the butter pieces should be the size of small lentils. Add 3 Tbsp. ice water and pulse to mix. Pinch together some of the dough to see if it holds together. If it does not, add small amounts of water, pulsing to mix, until the dough holds together when pinched. Dump the dough onto a piece of plastic wrap and knead lightly until the dough holds together. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 425°F.

Roll out the dough on a well-floured pastry cloth until it forms a 10-1/2 inch circle. Use the rolling pin to lift the dough and place it over a 9” tart pan. Press the dough firmly into the sides and bottom of the tart pan. Cut the edges of the dough so there is just enough to fold under and cover the sides of the pan with a double layer of dough. Use a fork to prick tiny holes all over the bottom crust.

Press a double layer of aluminum foil into the dough (this will prevent it from forming bubbles when it bakes). Bake the crust for 15 minutes. Remove the foil and bake for 5 minutes or until the crust is set and lightly golden. Remove the tart crust from the oven and place it on a cooling rack. Reduce the oven heat to 350°F.

For the filling: Drain and rinse the capers. Put them in a bowl of cold water to soak for 15 minutes, drain, and spread out the capers on a paper towel to dry.

Sauté the onion, lightly seasoned with salt and freshly ground black pepper, in olive oil until the onion softens and starts to brown around the edges. Add the capers and 2 tsp. crushed dried thyme and sauté over medium heat for five minutes. Spread the onion and caper mixture over the bottom of the baked tart crust.

Whisk together the egg, cheese, and freshly ground black pepper until they are thoroughly mixed. Pour the egg mixture over the capers and onions, then top with the crumbled feta, making sure all the ingredients are evenly distributed. Sprinkle 1 tsp. of crushed dried thyme over the top of the tart.

Bake the tart at 350°F for 35 – 40 minutes, or until the top of the filling just starts to brown.

Serve hot or at room temperature.

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