Feta Cheese Tart

Ingredients: 

This recipe belongs to my mom. I just cannot get enough of it since I was a kid. Easy to make and makes you remember and feel like at home, wherever you are.

For the Dough (Crust)

• 125 gr butter
• 10 heaped tablespoons of flour 
• 3 heaped tablespoons of yogurt
• 1 sugarspoon of salt
• 1 egg
• 1 tablespoon of baking powder

For the Filling

• 250gr of heavy whipping cream 
• 300-400gr mashed Feta Cheese
• Half a bouquet of chopped fresh dill
• 1 cup of milk
• 1 egg

Directions:

1. Mix the ingredients and prepare the dough. Set 6-8 small pieces aside to make strips.
2. Grease the baking pan with butter and roll the dough out into a pie crust.
3. Combine the whipping cream, dill and cheese together and pour the filling onto the crust.
4. Roll the small pieces of dough into thin strips and place them cross ways on the filling, attaching them to the crust.
5. At a separate bowl, whisk the milk and egg and pour it over the filling.
6. Preheat the oven to 340 Fº (~170 Cº) and cook about 40min until the filling is set and crust is golden brown.

Tips:

1. A regular 9inch-size baking/pie pan might be smaller for this dough.  An 11inch round baking pan or something similar in size would work better.
2. The dough might feel a little sticky and that's normal. Add flour if it's too sticky too handle.

Pickled Beets

Ingredients:

• 2 pounds of beets
• 3 cloves of garlic
• 4 cups of water
• 1 cup of vinegar
• 1 tablespoon salt
• 1/2 tablespoon sugar

Directions:

1. Wash the beets well and cook them in the pressure cooker for about 20 min after boiling.
2. After peeling the beets, cut them into slices and quarter each slice. 
3. Pound the garlic with salt and put in vinegar to dissolve. 
4. Mix the vinegar with a cup of water that you used to cook the beets and add the sugar. 
5. Place the beets in jars and pour the liquid over them.
6. Close the lids and keep them in room temperature for about 2 days until they are ready to eat.
7. After 2 days you can put them in refrigerator. 

Tips:

1. Before mixing the vinegar with the cooking water, estimate the amount of liquid you need for your jars. You don’t want to prepare too much water-vinegar mixture as this will reduce the amount of vinegar per jar.
2. You can skip the sugar entirely.