A picnic, a “revolutionary” day, a tart and more wonders!
So, lets make a picnic!
Cook it, Share it, Live it is its motto and so we did!
Eva from Funky Cook, Konstantina from Sabor conna and me, decided to take part to this world celebration of healthy, tasty and educative food day by organizing a picnic to a downtown park in Athens, invite our friends and everyone who’d love to join us, decorate around with flags and colourful balloons, hung an old but still playing transistor, “set” our grassy “table” with tablecloths and blankets and share our goodies with everyone who joined us!
Our Food Revolution Day was this: choose from our 10 fresh and seasonal products’ list at least 1 ingredient, cook anything you want with it and bring it along with your friends and share it with us, discuss with us about the day, about cooking, about inspiration, about anything, laugh, make new friends and have a nice evening!
And that’s what happened!
And have a look!
And if you want to see more, check out our Facebook Page about Food Revolution Athens!
And then, check out my recipe tart that was offered to our picnic!
Recipe filling of the tart by Aglaia Kremezi (slightly adapted), September 2007, Gourmet magazine
Recipe dough (Pâte Brisée) tart by Dina Nikolaou
for the dough (for a 26-28 cm tart pan)
- 125 gr butter cut in small cubes at room temperature
- 1 tsp salt (not full)
- 1 egg yolk
- 50 ml milk or water
- 250 gr all purpose flour
- olive oil for greasing the pan
for the tart filling:
- 2 dry onions finely chopped
- 1 cup goat cheese smashed with a fork in tiny pieces
- 1/2 cup feta cheese smashed as the goat cheese
- 1/2 kg tomatoes cut in slices
- 1/4 cup of olives without their cores
- 2 1/2 tbsp olive oil +some more for spreading
- some freshly chopped basil
- salt, pepper
- Start with the dough: use your mixer, put the butter into the bowl and start beating until it becomes like a cream. Add salt, egg yolk, milk (or water) and continue beating until the ingredients are combined.
- Shift the flour and add it to the mixture little by little while beating and until you get a dough that will be soft but not sticky. Stop the mixer, make the dough a ball, wrap it with cling film and put it in the fridge for 1 hour. When the hour passes, take it out and let it for about 15′.
- Start making the filling: pour olive oil into a pan and pour the onions. Cook them until they soften, add salt and pepper and pour them in a bowl.Add the goat cheese and mix well. Set aside. Preheat the oven at 200 C.Get your dough again. Sprinkle your table with some flour and start opening dough with a rolling pin into a phyllo slightly bigger than your pan. Grease your tart pan, set your phyllo on, fork it all over and cover it with grease paper filled with rice.
- Put it in the oven and bake for 20′. Take it out, remove the grease paper with rice (don’t throw away rice, use it again for the same purpose) and put the dough again into the oven for 7-8′ more. Take it out, let it cold but don’t switch off the oven -just put it to grill mode at the same temperature.
- When the dough is cold, spread the onion-goat cheese filling all over. Add the tomato slices, sprinkle with the feta cheese pieces, then the olives (press them slightly to stick), pepper and some olive oil everywhere.
- Cover the edges of the dough with foil -so as not to be burnt- and put it in the oven for 4-5′. Take it out, let it cold, sprinkle with fresh basil -I forgot it
- Enjoy at room temperature along with your beloved ones!