This recipe first appeared in Dinner Spinner, that very first project I created after leaving Thermomix in Australia way back when. It then also appears in The Convenient Vegetarian as it is just delicious. Give it a try. Don't skip the vodka, it helps with the crispiness. You will love it! Serve with or without salad, or just as finger food with drinks. YUM!
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Need
- 40 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 50 Milliliters vodka
- 1 egg
- 220 Grams water
- 210 Grams SR flour
- ½ Teaspoons baking powder
- Good pinch pink salt flakes BUY
- 300 Grams feta, crumbled
- 40 Grams unsalted butter diced BUY
- Few rosemary sprigs, foliage only
Do
- 1
Preheat oven to fan forced hottest temperature possible (200°C plus) and place rectangular baking tray in to heat up for at least 10 minutes.
- 2
Place 40g EVOO, vodka, egg, water, flour, baking powder and salt into Thermomix bowl and blend 40 sec/speed 6.
- 3
Scrape down sides of bowl & blend 5 sec/speed 5.
- 4
Rest batter while you prepare hot baking tray by brushing with enough extra EVOO to thoroughly coat the tray. (You should be able to see the oil.)
- 5
Pour batter onto tray and smooth it into corners of tray.
- 6
Crumble feta evenly over the surface and then dot with the butter.
- 7
Bake for 20 minutes until golden brown and crunchy. Rotate the baking tray if necessary to get an even finish on the tart.
- 8
Pull foliage off rosemary sprigs and garnish the top of the tart.
- 9
Cool slightly before cutting into squares and serving with a large leafy salad, and lemon wedges on the side.
