Italian Cheese and Oregano Tart



 250gm salted butter – cut into small cubes
500gm plain flour
125gm parmesan cheese – grated
3 Egg yolks
2 Egg whites
125gm parmesan cheese – grated
100gm feta cheese in salt water – drained weight
1/4 cup fresh oregano leaves
1kg Ricotta
2 Eggs
1 Egg White
1 tspoon ground pepper
1/4 tspoon cayanne pepper

Before you begin, take the ricotta and we need to strain some of the liquid from it.  Place a fine sieve over a bowl and empty the ricotta into the sieve and allow the liquid to drain away. If too much ricotta is going through the sieve you may need to use a fine cloth to prevent this.  Take the feta and place in a bowl and cover with milk.  This will remove some of the salt from the feta.  Allow to sit while we begin the pastry.

This can either be done in a kitchenaid mixer or in a food processor.  Add the butter and flour and mix until you form the consistency of breadcrumbs. 

Add the eggs and the cheese and continue mixing until all combined.  DO NOT over process in the food processor.  Place the dough in the refridgerator to sit for 30 mins.  Once the pastry has rested we can make the filling.
Preheat the oven to 200c
 In a bowl strain the milk from the Feta and add to the bowl, along with the drained ricotta, parmesan and all the other ingredients. 

Combine well, being careful not to break up the ricotta into too small pieces.
Take the pastry from the fridge and foll out between two sheets of silicone baking paper. 

This allows the pastry to be worked much easier, while also preventing sticking.  Roll out to the desired size of you pan for a large tart of for small individuals.  Roll to thin layer and line the baking tin with the pastry. 

Add the filling.
 Bake in the oven for 25-30 mins for small tarts and 50-60 mins for a large tart. 

Serve hot, warm or cold, with a green salad and I also added a chilli lemon pickle on the side to zest up the cheese flavours.
Enjoy !!!

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