Light anthotyros cheese and vegetables tart

Now that it’s spring time and we all feel a bit lighter, it’s the right time to cook our dishes lighter, as well. Today, I cook a super yummy anthotyros cheese and vegetables tart for a proper and light lunch.

Click here to see the recipe for homemade savory tart dough (pâte brisée).

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For the filling
  • 250 g cream cheese
  • 250 g anthotyros cheese
  • 100 g sundried tomatoes
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon sweet paprika
  • 1 teaspoon fresh thyme (if not available, use dried)
  • Zest of ½ of a lemon
  • Salt
  • Freshly ground pepper
  • Vegetables for topping the tart (tomatoes, zucchinis, thinly sliced peppers, approx. O.5 cm)
  • 1 tablespoon of olive oil


For the filling
  • Inside a bowl, beat the eggs with the egg whites.
  • Add the two kinds of cheese, the sun-dried tomatoes, the paprika, the thyme, salt and pepper.
  • Stir properly the mixture, until all ingredients are equally distributed.
  • Flatten the mixture inside the blind-baked tart.
  • Then, add the vegetables on its top.
  • Brush with olive oil the surface of the tart.
  • Bake in preheated oven to 180°C for 25 minutes.
  • Remove from the oven, allow it to cool and then cut into pieces and serve.

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