4 August 2016
This week in Knidos Cookery Club the focus is on capers, the unripened flower buds of Capparis spinosa, a thorny evergreen shrub that is native to the Mediterranean region.
This wonder bud can be used to add taste to a variety of dishes from pastas and pizzas to salads and stews. They can be preserved in brine, sun-dried or salted to allow their complex lemony flavours to come to the fore.
A few weeks ago, Knidos Cookery Club was treated to a tasty lasagne topped with salted capers from the kitchen of Mr Alan in Tashkent, Uzbekistan. On returning to Knidos, our tastebuds awakened, the Saturday market and the local shops were scoured and a jar of capers in brine was tracked down.
We spotted a Nigel Slater recipe in The Guardian recently for a tomato, olive and French bean tart – we decided to give it a go with some modifications, using some Datça capers in place of the olives. Here’s what the finished product should look like:
Ingredients (serves 3-4)
100 g filo pastry (yufka)
500 g tomatoes (any sort or a mix)
20 green beans
25 ml olive oil infused with dried thyme
Seasoning: pinches of salt, black pepper, cumin, dried thyme
Grease a large baking dish with some olive infused with dried thyme and place a sheet of filo pastry in the dish. Brush with more oil and put another layer of filo pastry – continue oiling and layering until pastry is used up.
Thinly slice the tomatoes and layer on the pastry base. Dot with capers and season with pinches of salt, black pepper, cumin and dried thyme.
Put the dish in a pre-heated oven (200 °C/gas mark 6) and bake for 30 minutes or until the pastry starts to go a deep golden colour. Keep an eye on it to make sure the pastry doesn’t burn.
While the tart is baking, cook the beans in boiling water for 4 minutes.
When the tart is cooked, arrange the beans in a criss-cross pattern on top of the tomato and caper base. Serve with a green salad – we had a purslane, rocket, sorrel, cucumber and onion salad dressed with lemon, olive oil and pomegranate sauce.