This was a super delicious and simple tart. We used pizza crust, cherry tomatoes, leaves of baby spinach, onions, salt, pepper, oregano and a drizzle of extra virgin olive oil. Baked in a tart pan. MMMM super yummy!
cherry tomatoes and spinach pizza tart
Greek gigantes
Ingredients
500 grams/1 pound dry giant beans
1 large onion thinly sliced
4 cloves of garlic, thinly sliced
½ cup olive oli
1 celery stalk thinly sliced
4 large ripe tomatoes, thinly chopped
½ tsp sugar
2 bay leaves
1 cup chopped parsley
Salt and pepper to taste
Greek giant beans - baked
Soak the dry giant beans overnight. Drain and rinse the beans. Place the beans and the bay leaves in a big pot with lots of water and boil for 40 minutes. Drain and place the beans in a baking pan. Heat the olive oil over medium heat in a pot and sauté the onion and celery for few minutes. Add sugar, tomatoes, parsley, salt and pepper and cook for 10 minutes over low medium heat. Pour the sauce over the giant beans. Add one cup of water and drizzle a bit of olive oil. Bake in preheated oven in 200C/400F for about 40 minutes. Serve with warm bread! Enjoy!
stuffed peppers
Ingredients
12 big peppers
1 ½ – 2 cups Arborio rice
4 large ripe tomatoes, grated
2 onions, diced
2 cloves of garlic, minced
½ cup chopped fresh parsley
1/2 cup chopped fresh dill
1/4 cup chopped fresh spearmint
½ cup olive oil
2 tsp salt
1/2 tsp. freshly ground pepper
Preheat oven to 200C (400F). Rinse your peppers and carefully cut the stem off the pepper. Remove the ribs and seed inside the peppers. Mix the ¼ cup of oil with all the other ingredients together in a big bowl. Using a spoon stuff the peppers. Cover the peppers with the top part and place in a baking pan. Pour the remaining olive oil on the peppers and 1 cup hot water. Sprinkle with salt and pepper and bake for one hour or until the peppers are golden on top and the rice is cooked. You can also bake some potatoes in the same pan with the stuffed peppers! I always do. Serve and enjoy!
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