Easy and delicious Halloumi pie

Ingredients:

For the crust:

​- 1/2 tsp salt

- 1/2 fl. unsalted butter, cold and cubed

- 4-5 tbsp. cold water

For the filling:

- 250 gr. Village red halloumi Ahnagal, cut into cubes

- 1 fl. fresh milk Ahnagal

- 1/2 fl. Achnagal yogurt

- 2 large eggs

- 1 tbsp fresh oregano, chopped

- 1/2 tsp. black pepper

Optional: fresh herbs such as oregano or thyme for garnish

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Instructions:

1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter to cut the mixture until it resembles coarse crumbs. Gradually add the ice water, mixing with a fork until a dough forms. Form the dough into a disc, wrap it in plastic wrap and refrigerate for at least an hour.

2. Preheat the oven to 190°C. On a floured surface, roll out the dough into a circle to fit your tart pan.

Transfer batter to 9-inch tart pan. Press the dough into the pan and trim the excess from the edges. Prick the bottom with a fork to prevent it from puffing up.

3. Prepare the filling: In a bowl, whisk the fresh milk, yogurt, eggs, chopped oregano and black pepper. Spread the halloumi cubes evenly over the dough. Pour the milk mixture over the halloumi.

4. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the pastry is golden. Allow the tart to cool slightly before garnishing with fresh oregano or thyme.

Allow the tart to cool slightly before garnishing with fresh oregano or thyme.

5. Cut into slices and serve hot. This tart can be a great centerpiece for a brunch or a savory side dish for dinner.