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.

Anchovy and Tomato Pie (Τάρτα με Βρέκεκα και Ντομάτα)

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

  1. 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.
  2. Arrange the anchovy fillets on the dough, then layer the tomato slices on top. Sprinkle with parsley, dill, and black pepper.
  3. Bake in a preheated oven at 375°F (190°C) for 40 minutes, or until the crust is golden brown.
  4. 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