Ingredients for the crust
- 180 gr. Self rising flour
- 150 gr. Full fat yogurt
- Salt
- Pepper
- 20 ml Olive oil
Ingredients for the filling
- 200 gr. Full-fat strained yogurt
- 2 Medium eggs
- 200 gr. Soft Argos cheese
- 30 gr. Fine semolina
- Salt
- Pepper
- 3 Ripe tomatoes
- Oregano
Method for the crust
Place all the ingredients in a bowl and mix until you have a homogeneous dough.
Flour your work surface and use a rolling pin to roll out the dough.
Line a tart pan or baking dish with parchment paper and spread the dough inside.
Create a small edge around the perimeter with the dough to hold the filling inside.
Method for the filling
In a pitcher, add all the ingredients and use an immersion blender to blend the
mixture until smooth.
Spread the mixture evenly over the dough.
Slice the tomatoes into rounds and place them on top of the cheese mixture.
Bake in a preheated oven at 170-180C in air mode for about 30 minutes.
