Watermelon tart – from the Greek Island of Milos

  • ½ cup Pine nuts
  • 1kg seedless watermelon chopped into 1.5 cm cubes
  • ½ cup raw honey (+ a little to drizzle on the top)
  • 2 tablespoons raw caster sugar
  • ¾ cup plain flour
  • ½ tsp cinnamon
  • 2 tbsp olive oil
  • Preheat oven to 180˚C
  • Grease a quiche dish with a little olive oil
  • Chop the watermelon into cubes and then place into a sieve and allow to drain (for an hour or 2).
  • Squeeze the watermelon with your hands to remove any remaining liquid
  • In a bowl mix the sugar, flour, cinnamon
  • Add the honey and oil
  • Gently add the watermelon pieces to the mixture and stir carefully
  • Pour the mixture into the dish evenly
  • Sprinkle the pine nuts on the top
  • Bake in the oven for about an hour
  • Drizzle with honey, and eat warm or cold with Greek Yoghurt

This unusual cake is delicious served warm with natural Greek yoghurt.

(Adapted from www.olivetomato.com)

Prep Time
20 minutes
Cook Time
1 hour
Difficulty
EASY
Servings
6
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