We liked a lot pasturma but it was always difficult to eat big quantities. But a special moment came, that changed everything! Ifigenia did this! She made a peeta with pasturma for breakfast. Amazing, simple and with a greek history behind it! Do try this at home!!!
You can follow our sourdough dough which matches perfectly or buy or make your own recipe!
Sourdough tart dough
Ingredients 80gr sourdough (wheat flour or rye – in the fotos you can see both) 70gr melted vegetable butter 2 teaspoons sugar 100gr flour pinch of salt Steps When you melt the butter, add the sugar, the salt and 50gr flour Then add the butter and flour in the sourdough and mix well Add the…
Keep readingIngredients (for a small pie for 2)
- Pie dough
- 5 slices of pasturma (I keep the exterior spices but it makes it saltier, so up to you to keep it or not)
- 1 tomato (or small cherry tomatos cut in half)
- graviera from Naxos or parmiggiano or grana or pecorino (2 handfulls)
- optionally you can use a bit of thyme or oregano!
Steps
- Prepare your pie dough and place it in the baking pan on a baking sheet
- Cut the pasturma with scissors in 2cm pieces and add it all over your pie dough
- Grind the cheese and add it on top of pasturma
- Slice the tomato in 5mm slices and add them on top of the cheese
- Here is the moment to add some herbs or more cheese!
- Bake it the pie according to your dough
- Eat it warm! It is better to make small pies, finish them and make another than make one big and eat it cold or reheated, cause it will get dehydrated
Yannis and Stella @Apollon, Naxos 