This recipe is such a treat! Even though it’s a tart as such, crab and haloumi really make it exciting. I first tried this recipe with my colleague Ish at his restaurant Gigi Baba, and now we feature the revised tart frequently at the Workers’ Food Room in Melbourne. We've changed it slightly and incorporated a sour cream pastry. We serve it with a cucumber, avocado and witlof salad dressed with Kefalotyri aïoli.
Ish's inspiration for this recipe comes from the pilavuna, which is a Cypriot haloumi pie. We use Ish’s homemade haloumi which makes them extra special.