Anchovy and Tomato Pie (Τάρτα με Βρέκεκα και Ντομάτα)
This traditional Pontic Greek recipe for Τάρτα με Βρέκεκα και Ντομάτα (Anchovy and Tomato Pie) is a savory and flavorful dish that is perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup olive oil
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 pound anchovy fillets
- 4 large tomatoes, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, mix the flour, olive oil, water, and salt to form a dough. Roll out the dough and place it in a greased pie dish.
- Arrange the anchovy fillets on the dough, then layer the tomato slices on top. Sprinkle with parsley, dill, and black pepper.
- Bake in a preheated oven at 375°F (190°C) for 40 minutes, or until the crust is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 15g
Supplies
Pie dish Baking sheet
Tools
Oven Rolling pin
Serving suggestions
Serve the Τάρτα με Βρέκεκα και Ντομάτα as an appetizer or as part of a meze spread.
Tips & tricks
For a twist, you can add olives or capers to the pie for extra flavor.
Cost
$15