Salty tartlets with fresh Myzithra filling

  • 50
  • 25
  • 14
  • 3

Ingredients for 14 tartlets


For the tart with olive oil

250gr. flour for all uses

100ml olive oil

1 egg

50ml fresh milk

salt and pepper


For the pepper sauce

3 large Florin peppers

50ml olive oil (+ a little more for roasting peppers)

2 tbsp. balsamic soup

salt and pepper


For the filling

200g fresh Kalogeraki mizithra

100gr. pepper sauce

10 sun-dried tomatoes, finely chopped

1 egg

50ml fresh milk

salt and pepper

oregano or thyme or rosemary or smoked paprika



First we prepare the dough, because it needs 30 'in the fridge to rest. In a bowl, sift the flour, add salt and pepper and olive oil and start kneading with one hand. When the dough becomes small pieces (crumb), add the egg and milk and continue kneading, until you have a smooth and elastic dough that does not stick to the hands. Make a ball with the dough, wrap it with cling film and leave it in the fridge.

At the same time, we can prepare the pepper sauce, which is kept for many days in the refrigerator for other uses. Place the peppers on a plate, spread them well with plenty of olive oil and bake them on the heating elements for about 15 minutes, until they are well browned on all sides. Leave them to cool for a while, so that we can peel them with our hands. We keep the meat and mash it in the chopper, together with olive oil, salt and pepper and balsamic. Set the mixture aside to add to the filling.

For the filling, we mix in a large bowl the fresh mizithra with the pepper sauce, the beaten egg, the fresh milk, the sun-dried tomatoes, salt and pepper and the herbs of our choice. Take the dough out of the fridge and with the help of the rolling pin open the tartlets and form them with the mouth of a glass. Spread the dough on the tart cases, after first smearing them with a little olive oil, so that they can be easily unmolded after baking. Put a little of the filling in each tart and bake in a preheated oven at 190 degrees, on the heating elements, for about 25 ', until the surface of the filling is well browned.

Tip: They are pleasant to eat and cold and perfectly accompany a glass of cool, white wine.

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