Six years ago, during our September 2014 Kea Artisanal Cooking vacation classes I made this pizza-like tart for the first time.
It was the day we devote to bread and the different, sweet and savory variation one can create with just one basic dough; I had just happened to see Cali Doxiadis’ recipe and decided to try it with some of our leftover dough, after we made loaves, the cheese-stuffed buns, and the tomato or pepper-topped lagana (flat breads) we usually make.
Cali recently shared the FaceBook photos had posted ‘6-years ago’ during my very first try on the Harvest Tart.
In her recipe Cali writes: “…the original inspiration for this sweet and somewhat savoury tart is an Italian recipe for Schiacciata con Grappoli d’Uva, but several adaptations later, it is nearly unrecognisable. It has become a sort of crisp but chewy round flatbread, or sweet peppery pizza…” In that first harvest tart my bread crust –I did not use Cali’s recipe– was OK, but not ideal, as the fruits were not well-incorporated on top, while the bottom was somewhat soggy. But it accompanied ideally the aged cheeses we served it with, especially the particularly spicy Sifnos Manoura, which ages in wine sediment.