Summer, the perfect time for travel and escape. Due to the health crisis, you may not be able to travel to the ends of the earth this summer, but Confiture Parisienne will take you on a journey from your kitchen with its artisanal spreads from the four corners of the globe, created in collaboration with chef Juan Arbelaez. And for today's recipe, a tart prepared with our gourmet recipe straight from the Orient, from Lebanon: eggplant caviar with zaatar.
Ingredients
- ½ lemon juice
- Ice water
- 3-4 multi-colored tomatoes
- Eggplant Zaatar Spread
- 300g of flour
- 110g butter
- 1 pinch of salt
- 2 tablespoons of Greek yogurt
- 100g feta cheese
- Sumac
- Zaatar
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The recipe
- First, mix the salt, flour, and butter, then gradually add the yogurt, lemon juice, and ice water. Knead the mixture into a smooth ball of dough.
- Roll out the dough between 2 sheets of baking paper and place it in the refrigerator for 1 hour.
- Meanwhile, cut the tomatoes into thin slices and preheat your oven to 180°C.
- Take the dough out of the refrigerator and roll out your Aubergine Zaata Spread r and arrange your tomatoes, feta then fold the edges.
- Sprinkle with zaatar and sumac and bake!
Enough to take your taste buds to the crossroads of worlds in one bite!
