Author Notes
Based on a greek recipe adding a little bit of nuts and replacing the Kefalotyri with blue cheese. A good dish to eat with a side salad —MarieGlobetrotter
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Ingredients
- Dough
-
2 1/2 cups
flour
-
100 milliliters
olive oil
-
50 milliliters
milk
-
1
egg
-
1 tablespoon
dried thyme
-
1
pinch salt
- Filling
-
250g
large grapes
-
40 milliliters
olive oil
-
2
small onion
-
1/2 cup
ricotta
-
1/2 cup
blue cheese
-
6 tablespoons
light cream cheese
-
2
large eggs
-
1 pinch
cumin
-
salt and pepper
-
1
small pinch of chili powder
Directions
-
For the dough, combine flour and olive oil. Lightly which the egg and add to the flour, along with the milk, thyme and salt. Knead by hand and form a ball. Wrap in plastic film and refrigerate for 30 minutes.
-
Preheat the oven to 350F.
Grease a pie plate. Roll out the dough and line your pie plate. Dock your piecrust (use a fork or tip of a knife) Cover with parchment paper and cover with pie weights or dried beans. Blind bake for 10 minutes.
-
For the filling: If necessary, deseed the grapes and cut un half.
Peel the onion and cut into small dices. Put the onions and grapes in a bowl, sit in the oil and let stand.
-
In another bowl, whisk together egg and cheese. Add the hazelnuts and season with cumin, chili powder, salt and pepper. Combine well.
-
Cover the dough with the onions and grapes then pour the the egg/cheese mixtures on top
Bakes for 30 minutes and let cool.
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