Kitchen Nomad have partnered with Tonia Buxton – a famous cook of Greek origin and host of the Discovery Channel’s ‘My Greek Kitchen’ cookery programme – and The Real Greek restaurant group, home of authentic Greek and Eastern Mediterranean food and generous hospitality, with six restaurants in London – so you can be sure that the recipes are truly authentic and will help you make delicious meals.
their founders to find out more. I share their vision for helping people discover world cuisine so I happily agreed to give them some recipes from my book”. If you like Tonia’s recipe, then she also has a book “Tonia’s Greek Kitchen” more details on her website.
Tart with Olives and Capers
I chose to cook Tonia’s Tarta me elies, Kapari kai tomata
or Tart with olives and capers as a quick and easy supper dish which can be put together and baked after work.
From the box
16 Kalamata olives
2 tbsp capers, rinsed and drained
4 tbsp of Kalamata olive oil
1 sheet of puff pastry (works with any kind of pastry)
4 large vine tomatoes
1 tsp of caster sugar
salt and pepper
fresh basil or rosemary to garnish
Prep 5 minutes
Cook 25 minutes
1. Pre-heat the oven to 180C/Gas 4. Place the dough on a lightly oiled baking sheet and crimp along the edges to form a shallow rim.
2. Thinly slice the tomatoes then overlap the slices along the length of the dough to make 3 rows (look at the picture). Sprinkle the sugar evenly over the tomatoes followed by a little drizzle of olive oil.
3. Scatter on the olives which you can either leave whole or roughly chopped (as you prefer), and finally the capers. Season to taste.
4. Bake for around 20-30 minutes or until the pastry edges are nicely browned, forming crisp handles.
5. Hold back from eating it straight away and leave to cool for a few minutes – the tomatoes will be blisteringly hot. then garnish with torn fresh herbs before cutting into slices.
I could probably have left the tart in for a little longer, but we were hungry! It was really simple to make and tasted delicious. There was enough left to take to work for lunch, so I can also recommend eating it cold as it was lovely and moist and tasty.
peoples’ taste buds on a culinary journey!”