Jul 18, 2010

Feta Tart (Alevropita)

Made with a simple egg batter, this feta-studded tart hails from the region of Epirus.

Credit: James Oseland

6 tbsp. extra-virgin olive oil

2 tsp. vodka

1 egg

1 1⁄4 cups flour, sifted

1⁄4 tsp. kosher salt

1⁄8 tsp. baking powder

10 oz. feta, crumbled

2 tbsp. unsalted butter, softened

1. Heat oven to 500°. Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes.

2. Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

3. Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.

SERVES 8 – 10

This article was first published in Saveur in Issue #131

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Ratings & Reviews (20)

by csmartin on 2010-08-07

I have made this twice. My wife, who does not like feta, thought it was wonderful. Only rave reviews.

by CDGAARDER on 2010-08-12

I tried making this, but i believe the recipe is missing 1 cup of water or other liquid. By following the recipe
as is, you will come out with a dough instead of a batter ( not good ). I will try it again with water.

by STELLA13 on 2010-08-26

the cup of water is in the directions, not the ingredient list. (see step #2). i kept the heat at 375ish, delicious. i used a pound of (good quality) feta, could have used more. wonderful.

by DRSIRIN on 2010-09-05

I tried this as an appetizer for some dinner guests and it was easy and delicious. I didn't think it needed quite as much olive oil in the pan, but it was a definite hit.

by ekrystyniak on 2010-09-30

Simple and delicious. My husband and I could not get enough. Will definitely be making this again. A simple salad and a glass of red wine round out an easy weeknight dinner.

by MARYMBS on 2010-10-18

Made this tonight-very good. Served it with a chicken Ceasar salad. Like the other reviewer, I felt it didn't need that much oil, maybe 5T instead of 6T. I also used 12 oz. of feta instead of 10 because I could only find 6oz. packages, so I bought 2. Will make again!

by kqsmlc@gmail.com on 2010-11-08

This is super duper easy and extremely tasty. The second time you make it, the prep time will be 15 minutes. I added corse ground pepper and might add caramelized onions under the cheese next time. A fast way to make a lot of little hot tasty hors d'oeuvre for a cocktail party.

by XANI79@GMAIL.COM on 2010-12-27

loved this. agree with the other commenters about the amount of oil. i also finished with about 30 seconds under the broiler to get a little more browning on top. delicious!

by robyn hinkley on 2011-01-15

A cheesy cracker - at best!

by ISLANDVITTLES on 2011-01-24

I really wanted to like this...even made it twice, the second time with very good quality feta -- which is crucial for this dish -- but I can't help but compare it to a flat Yorkshire Pudding. I am still determined to like this, so I'll make it one more time, with some oregano for much needed flavour...and something else I'm not quite sure about yet.

by ATKENOS on 2011-04-08

My gran had a similar version. Very common in the mountains of Epirus

by MARCELLA-NOT-HAZAN on 2011-05-24

There's some butter listed in the ingredients, but the recipe doesn't seem to mention it. What do you do with it?

by MARCELLA-NOT-HAZAN on 2011-05-24

Forget it. I see now it says "dot with butter". Mindless me (and I thought I had read it enough times!)

by MARCELLA-NOT-HAZAN on 2011-05-24

Forget it. I see now it says "dot with butter". Mindless me (and I thought I had read it enough times!)

by HURWITZC on 2011-08-15

I added fresh, finely-chopped oregano with the feta. I also let the tart cool after I cut it and then baked it a second time before serving. This allows the flavors to develop and the tart becomes crisp when baked again.

I freeze a batch in order to have great appetizers on hand.

by STYLIANI on 2011-08-16

Delicious tart so easy that I thought something must be missing!! It came out wonderful and was eaten within an hour of making it.

by WENDY9 on 2011-08-18

Absolutely scrumptious? Would it be possible to double the recipe and bake it in a larger tin?

by SUEPRO on 2011-10-23

In order to add a little more taste to the base, add grated parmesan or kefalograviera to the flour mixture. I agree with reducing the olive oil.

by Linda Wells on 2011-11-01

I think the proportions are all off. I'm an experienced baker and doubted, but decided to trust. What a mistake.

Why 4 Tbsp oil for the pan? Are we supposed to fry or bake this thing? I think it needs more leavening and to be baked at a lower temp. My oven is accurate, and it was done on the edges and still under done in the center.

The flavors and possible texture could be wonderful, but I thought this was a flop and I did it twice juat to make sure it wasn't me missing some direction.

Work on the recipe and re-run it when you get it right.

by rnelson on 2012-05-14

Have made several times for guests. SO easy, and so good.

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