Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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[Photograph: Sydney Oland]

Full of olive oil, feta, and sliced scallions, this brunch comes together in under 40 minutes and is perfect when paired with a light salad and a crisp white wine. This tart is a version of alevropita, a feta tart commonly found in Epirus, a region of southeast Europe shared by Greece and Albania.

The combination of scallions and feta are, in my mind, an ideal match. But feel free to add other fresh herbs or even a few tender sundried tomatoe. Or if the idea of onions first thing in the morning (or afternoon) is too much for you, omit them and go with just feta.

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Feta and Scallion Tart »

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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