Greek Feta Tart

Thanks to a new Costco membership, I found myself the proud owner of a huge block of awesomely delicious Feta cheese (and an even bigger, but oddly quickly disappearing, tub of pine nut hummus, but let's not talk about that right now).

Anyway, I was looking through my recipes and found this super easy one for a Greek tart (Alevropita) from Saveur magazine. I baked it a little longer than indicated and it was SO good, cut into pieces and eaten as an appetizer:

Feta Tart (Alevropita)

6 tbsp. extra-virgin olive oil, 2 tsp. vodka, 1 egg, 1 1⁄4 cups flour, sifted, 1⁄4 tsp. kosher salt, 1⁄8 tsp. baking powder. 10 oz. feta, crumbled. 2 tbsp. unsalted butter, softened.

1. Heat oven to 500°. Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes.

2. Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

3. Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.