Olive-oregano Muffins

Ingredients: 1 cup Whole Wheat flour

1 cup Pastry flour
1 cup yogurt
1 teaspoon baking soda

1 egg

200 g feta cheese

8-10 pitted olives

1 teaspoon dried oregano
salt

butter

Directions: Preheat the oven to 370 F. In a large bowl mix flour, baking soda, salt and oregano. Add the egg, yogurt, crumbled feta, chopped olives, and stir to combine. Coat a muffin pan with cooking spray and place a dollop of the mixture in each cup filling about 2/3 of the cup. On the top of itch cup put some butter. Bake in a 370F oven for about 40-45 minutes until the muffin tops start browning. Let the muffins cool in the pan, about 5 minutes, and then remove from the pan and let cool for 5 additional minutes before serving.

Golden French Apple Tart

Ingredients

9x9-inch puff pastry sheet

Flour for dusting

4 ea. Apples, preferably Golden Delicious, Honeycrisp or Granny Smith

½ Tbsp. (7 g.) brown sugar

3 Tbsp. (40 g.) unsalted butter

Powdered sugar for dusting

 

Instructions

For the crust: roll out puff pastry into 10-inch (25 cm) square sheet and 1/8-inch (3,2 mm) thickness. Prick the dough with your fork. Cut a circle and transfer to a greased baking tray or into a non-stick pan. Peel and core 4 apples and slice them thinly using mandolin slicer or a sharp knife. Carefully arrange the sliced apples over the round puff pastry sheet. Sprinkle some brown sugar and cover with butter cubs. Preheat the oven to 400 F (205 C). Bake for about 50 minutes. Set the oven to broil. 

Dust the baked tart with powdered sugar and place the tart under the broiler a few seconds or until caramelized. 

Transfer the apple tart immediately on the wire rack to cool. Serve warm.