Prep Time 50′        Cooking Time 40′        Serves 10


  • 150g butter
  • 2 tbsp vegetable oil
  • 5 tbsp water
  • 1 tsp sugar
  • 1 tsp salt
  • 220g all-purpose flour
  • 2 tbsp olive oil
  • 1 finely chopped onion
  • 1 grated carrot
  • 1 village-style sausage
  • 3 eggs
  • 1 cup cream
  • 150g anthotyro cheese
  • 50g graviera cheese
  • salt
  • pepper


  1. In an ovenproof bowl, place the butter, vegetable oil, water, sugar.
  2. Put it in a 180°C convection over for 15 minutes until the butter protein begins to lightly brown.
  3. Remove it and add the flour and salt (be careful not to burn yourself!)
  4. Mix to form a dough ball.
  5. Spread the dough in a tart pan and mold to form side walls.
  6. Place a piece of aluminum foil and weights (beans or rice) and bake for 20 minutes.
  7. Remove the foil and bake the dough alone for another 10 minutes.
  8. Brush the entire surface with egg white and bake for 1-2 minutes.
  9. To get started on the filling, sauté the onion and carrot in oil.
  10. Add the sausage and season with salt and pepper.
  11. Pour the filling into the tart. Sprinkle the anthotyro cheese on top.
  12. In a bowl, beat the eggs with the cream. Pour the mixture over the rest of the ingredients, being careful not to make it spill out of the dough.
  13. Sprinkle with grated graviera cheese and garnish with slices of small red pepper. Bake for 35-40 minutes at 160°C until the filling sets.
  14. Let the tart rest in the baking pan for 10 minutes then carefully remove and place on a rack to allow the crust to dry well and the tart to cool down.


Source: Argiro Barbarigou