This is a happy-looking pie, with its yellows and reds and wonderfully golden edges, is absolutely delicious. Serve with the chicory salad or anything leafy and green
INGREDIENTS
80g unsalted butter
50g plain flour
750ml whole milk
4 garlic cloves, peeled and crushed
200g quick-cook polenta
65g pecorino Romano, roughly grated
180g Greek feta, roughly crumbled
5g oregano sprigs (try to use the softer sprigs)
For the Za’atar Tomatoes
400g Cherry tomatoes
120ml olive oil
1 Tablespoon balsamic vinegar
2 garlic cloves, peeled and crushed
2 tablespoons Za’atar
1⁄2 teaspoon caster sugar
5g parsley, roughly chopped
5g oregano leaves, roughly chopped
salt and black pepper
METHOD
Preheat the oven to 170°C.
Make the za’atar tomatoes. Put the tomatoes, oil, vinegar, garlic, 1⁄2 teaspoon of salt and a good grind of pepper into a medium baking dish, roughly 30cm x 20cm. Cover tightly with foil and bake for 40–45 minutes, stirring halfway through, or until the tomatoes have just burst but aren’t completely falling apart.
Remove the foil, gently stir in the ZA’ATAR and sugar and leave to cool completely. Once cool, stir in the herbs (gently, so as not to break up the tomatoes).
Turn the heat up to 250°C. Line a large baking tray roughly 40cm x 30cm in size with baking parchment.
Put 40g of the butter into a medium saucepan over a medium- high heat. Once melted, add the flour and cook, whisking continuously, for 30 seconds. Slowly pour in 350ml of the milk, whisking continuously to avoid any lumps, then add the garlic, 1⁄2 teaspoon of salt and plenty of pepper, turn the heat down to medium and cook for 5 minutes, stirring often, until quite thick and no longer floury-tasting.
Set aside and cover with a piece of baking parchment, to stop a skin forming.
Meanwhile, prepare the polenta by first putting the remaining 400ml of milk, 300ml of water, 20g of the butter, 1 teaspoon of salt and a good grind of pepper into a medium saucepan over a medium-high heat. Once it gently bubbles, turn the heat down to medium-low, slowly add the polenta, whisking continuously to incorporate, and cook for 2 minutes, to thicken.
Add the pecorino and the remaining 20g of butter and stir with a spatula until incorporated. Quickly transfer to your prepared baking tray and spread out in a large oblong shape about 1cm thick and 38cm in length.
Spoon over the béchamel and spread it so it covers the surface, leaving a 1 cm rim exposed around the edges. Top evenly with the feta and the oregano sprigs and bake for 22 minutes, or until golden and bubbling on top and starting to brown around the edges.
Leave to cool for 5–10 minutes.
Spoon about half the za’atar tomatoes on top of the baked polenta, serving the rest in a bowl alongside. Use a pizza cutter to easily cut into slabs and serve warm.
Original recipe from Ottolenghi Test Kitchen
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