Savory tart with beans and feta: the fluffy and irresistible rustic recipe
The savory bean and feta tart it’s a single dish soft and tasty, ideal to serve also in squares for a antipasti or a aperitif. To do this, we mixed i boiled beans with eggs and olive oil, before adding the feta cheese in small pieces, lo yogurtthe corn flourhe chilli pepper and aromatic herbs, Oregano e parsley. We then sprinkle the bottom of the mold with Sesame seedsbefore pouring the mixture and baking the savory pie in the oven For about 40 minutes. The end result will be a very soft and delicious savory pie that will conquer everyone.
If you use canned beans, as in our preparation, remove the preservative liquid, rinse the beans and dry them before mixing them.
There are many savory pie recipes you can make, simple and delicious ideas ideal for all tastes.
Ingredients
cooked cannellini beans
Instant yeast for savory products
How to prepare the savory pie with beans and feta
Step 1
Step 1
In a bowl pour the drained beans, add the eggs and olive oil 1.
In a bowl pour the drained beans, add the eggs and olive oil 1.
2nd step
2nd step
Use the hand blender to blend everything into a creamy mixture 2.
Use the hand blender to blend everything into a creamy mixture 2.
Step 3
Step 3
Add yogurt, chilli, dried mint, feta 3 and mix well.
Add yogurt, chilli, dried mint, feta 3 and mix well.
Step 4
Step 4
Also mix the parsley, salt, cornmeal and instant yeast 4.
Also mix the parsley, salt, cornmeal and instant yeast 4.
Step 5
Step 5
Stir until you get a creamy mixture 5.
Stir until you get a creamy mixture 5.
Step 6
Step 6
Butter the cake tin and sprinkle with sesame seeds 6.
Butter the cake tin and sprinkle with sesame seeds 6.
Step 7
Step 7
Pour the mixture into the mold and bake at 170°C for 40 minutes seven.
Pour the mixture into the mold and bake at 170°C for 40 minutes seven.
Step 8
Step 8
The savory bean and feta tart is ready to be served 8.
The savory bean and feta tart is ready to be served 8.
storage
You can keep the bean and feta pie for 1-2 days under a bell jar or covered with cling film.
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