Main Courses
Halloumi and Sun-dried Tomato Tart
Serves 6-8
Ingredients
- 1 (8-inch) ready-made pie shell
- 1 pkg (7-10 oz) Pittas Halloumi cheese
- 4 oz sun-dried tomatoes
- 1 cup yogurt or cream
- 3 eggs
- 1 tablespoon flour
- Salt, white pepper
- A pinch of nutmeg
- 2 sprigs basil
Method
Preheat oven to 400 ºF. Prick the dough, cover with aluminum foil and bake blind for 10 minutes. Take out from the oven, take off the foil and let cool.
Coarsely grate the Halloumi. Cut the tomatoes and soak them in boiling water for 10 minutes. Drain and set aside.
In a large bowl, combine the yogurt or cream, eggs, flour, salt, pepper and nutmeg. Whisk until blended. Add grated Halloumi and mix well.
Pour the mixture into half-baked shell. Arrange tomatoes on top.
Lower the oven to 350 ºF. Bake 30-40 minutes or until filling is set and golden-brown. Let cool for 10 minutes, garnish with basil leaves and serve warm.
Transcribed from the PittaS recipe booklet halloumi, the cheese that grills!, page 29. Published as written.
Made with PittaS halloumi. For pan, grill and barbecue technique see our guide to cooking halloumi, and for keeping it before you cook it, our notes on storage and shelf life.