Preparation time: 20 ´
Waiting time: 60´
Cooking time: 35´
For 6-8 persons
Ingredients
For the dough
350 gr. Flour for all uses
60 gr. Mayonnaise Premium KYKNOS
60 gr. butter (cut into small cubes, softened at room temperature for 1 hour)
200 gr. yoghurt
1 tbsp. olive oil for greasing the tart pan
½ tsp. salt
For the filling
300 gr. colorful cherry tomatoes (halved)
100 gr. Ketchup KYKNOS
20 ml grape molasses
60+40 gr. Mustard Mild KYKNOS
200 gr. halloumi (diced)
Mint leaves (finely chopped)
Salt, Freshly ground pepper
Preparation
For the dough
Put the butter, Mayonnaise Premium KYKNOS and yoghurt in a bowl and work with the spatula until they soften and take on the form of a cream. I sift the flour over the bowl, add the salt and mix with the spatula until they are mixed. Put the ingredients on the kitchen counter and knead until they are combined. Shape the dough into a ball, wrap it in transparent film and put it in the fridge for at least 1 hour before using it. Roll out the dough on a flat and lightly floured surface, roll it out into a sheet with the rolling pin and transfer it to a greased 28 cm diameter tart pan. With a folk, make scattered holes in the base and set aside.
For the pizza – tart
Spread the Ketchup KYKNOS, the 60 gr. Mustard Mild KYKNOS and the grape molasses. Cut the cherry tomatoes in half and spread them on the tart. Salt and bake in the oven for 20 minutes.
Take the tart out of the oven, sprinkle the halloumi and mint and continue baking for another 15 minutes.