vegetables

Dio’s whole grain tart with peppers, yogurt & cheese

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feta peppers tart
Dio's whole grain tart with peppers, yogurt & cheese
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Dio’s whole grain tart with peppers, yogurt & cheese

Servings

6

servings
Prep time

20

minutes
Cooking time

45

minutes

Tarts are super easy to make, salty or sweet, with butter or olive oil, they are a favorite to cook here. They are fast and efficient as you can put any kind of filling and they can keep you full for a long time!

Ingredients

  • For the crust

  • 150 grams whole grain flour

  • 150 grams all-purpose flour

  • 1 egg

  • 80ml olive oil

  • 100ml water

  • salt

  • For the filling

  • 400 grams peppers

  • 1 big onion chopped in slices

  • 300 grams feta cheese

  • 2 eggs

  • 300 grams yogurt

  • 1/4 bunch of dill

  • 1 clove of garlic

  • salt and pepper

Directions

  • First, prepare the crust by adding to a bowl the flour, salt, egg and olive oil, mix with a spoon until smooth and then work it with your hands until dough comes together. It should become a smooth paste that doesn’t stick in your fingers. If its too sticky add some flour, if too hard add some water. When it’s ready let it rest in the fridge while you’re preparing the filling.
  • Cut the top of the peppers and take out the seeds. Cut in slices the peppers, onion, garlic, and cook them in a frying pan with some olive oil for 10 minutes on high fire. When they are ready place them in a bowl with the eggs, feta in pieces, yogurt, dill, salt, pepper and mix.
  • Take the dough out from the fridge, place it on a straight surface like a table and start working it with a dowel rod from the middle to the outward toward edges. When you achieve the desired thickness (not very thick), place it in a oiled oven pan. Add the filling mix that you prepared earlier and put it in preheated oven for 45 minutes at 200°C.

Notes

    Dumplings in the Dio

    by
    Homemade Vegetable Dumplings
    Dumplings in the Dio
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    Dumplings in the Dio

    Course: Recipes

    Making dumplings can be surprisingly easy! Especially since we have so many canned goods like sauerkraut and onion confit on the farm, they require little cook time.

    Ingredients

    • Dumpling dough

    • Water

    • Flour

    • Salt

    • Eggplant and basil dumpling filling

    • Eggplant

    • Basil

    • Salt

    • Creamed chard dumpling filling

    • Chard

    • Butter

    • Heavy cream

    • Raisins

    • Sauerkraut and onion confit filling

    • Sauerkraut

    • Green onion confit

    Directions

    • Dumpling dough
    • In a large bowl, combine flour and salt. Add water while stirring to combine. Use a 4:1 ratio of flour to water. Transfer the dough to a flat surface and knead for a few minutes until the dough is smooth and soft. Form the dough into a ball and cover with a thin towel for 30 minutes.
    • Divide the dough into two large pieces. Then, roll out each piece to make them long and thin. Cut these long pieces into 1/2 inch pieces. These are your dumplings.
    • Take a dumpling and roll it out until it is thin and forms a circle. Place a spoonful of filling in the center of the dumpling. Take two pieces on opposite ends of the dumpling and bring them together. Then pinch along the crease to close the gap.
    • To add detail, press a fork along the edge of the dumpling.
    • Eggplant and basil filling
    • Saute onions and garlic in olive oil in a pan. While that is cooking, chop eggplant and basil.
    • Place the eggplant and basil in the pan, and cover with olive oil
    • Sauerkraut and onion confit filling
    • Simply take the sauerkraut and onion confit from the can, mix them together, and place in the roll dumpling dough! It is also easy to substitute these canned goods for kimchi.
    • Creamed chard dumpling filling
    • Heat the butter, add the chard, cream and raisins and cook until wilted.
    • Cooking the dumplings
    • Fry in oil or boil in water.

    Clem’s stuffed zucchini flowers

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    WhatsApp Image at
    Clem's stuffed zucchini flowers
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    Clem’s stuffed zucchini flowers

    Course: Dinner, lunch, RecipesDifficulty: Medium
    Servings

    15

    servings
    Prep time

    30

    minutes
    Cooking time

    15

    minutes
    Total time

    45

    minutes

    Ingredients

    • Zucchini male flowers (15 to 20 depending on the size)

    • 250 gr feta cheese

    • 2 medium to large zucchinis

    • A bouquet of mint

    • Olive oil

    • Salt, pepper

    • Lemon and garlic (optional)

    Directions

    • Clean and remove the stamen (equivalent of pistil but for male flowers) of the flowers
    • Heat the oven at 180/200c degrees.
    • In a bowl shred the feta, the zucchinis and the mint. Add the spices and mix.
    • Stuff the flowers with the mix, turn the petals softly to close them and put them on an oven plate with some oil on top (you can also add some feta crumbles on top)
    • Cook it for 15min under an aluminum foil and bon appetit!

    Notes

    • The female flowers turn into fruits but if you have too many you can use them as well 🙂