1 tablespoon of yoghurt
Ingredients (filling):
7 courgettes
200 gr of ricotta cheese
2 tablespoons of olive oil
1 onion finely chopped
Dill
2 eggs
½ cup of fresh cream
1 cup of grated kefalograviera cheese (hard salty cheese)
Salt, pepper
Preparation:
Knead all the ingredients with some water and set aside for half an hour. Cut the courgettes in thin slices and with the onions sauté in some olive oil also adding the dill. Beat the eggs in a bowl. Add the courgettes, the cheeses, the fresh cream and salt and pepper. Oil the tart mould and evenly line a thin pastry sheet. Pour the mixture evenly on top. Cook at 180oC for 40 minutes. Tsampouniari Hara