Olympic Dinner: Greek Nectarine Tart

Olympic fever is everywhere, and our house is no exception.  We' always enjoyed taking in the Olympic games - and we've tried to make it a learning experience for our kids at the same time.

One of my personal favorites was 2004, when the games were in Athens.  Our Sunday dinner on that first weekend celebrated Greece.  We had traditional Greek food, and created one of my favorite pieces of art in our home:

Can you see the Olympic rings?  And can you tell what it is made of?

How about now?

Plates!  We purchased special plates with Olympic colors on them, and at the end of our dinner, we threw them into the fireplace!  Opa!   (or Oplah! according to The Boy, who was 3 at the time)  Afterwards, The Mr and I created the mosaic art above and we've had it hanging since.

We've toned down our dinners since then, as The Children are less inclined to enjoy them.  For 2008's Beijing games, we had a fabulous Chinese dinner and these cupcakes.  We didn't break any plates though.

We themed this year's Olympics dinner with dishes from each of the areas represented in the games.

Our dessert was a Greek-inspired Nectarine Tart.  Made with a phyllo-dough crust, and just a bit of honey to enhance the sweetness of the nectarines, this was quite healthy as well.  Here's how we made it:

Greek Nectarine Tart

Ingredients:

• 10 sheets phyllo dough
• cooking spray
• 4 larges nectarines, pitted and thinly sliced
• 1/3 cup honey
• 1 tablespoon water
• 1 teaspoon almond extract

Directions:

Spray a nine-inch tart pan with cooking spray (you could also use a pie pan).  

Carefully unfold the phyllo dough and place one sheet into the tart pan.  Press the dough down along the sides and bottom, and spray with cooking spray.  The edges of the dough will hang over the edge of the pan.   Turn the pan 45 degrees.  Place a second sheet over the first sheet, press the dough into the pan and spray with cooking oil.  Turn the pan 45 degrees and repeat the dough layer.  (Turning the pan ensures that the edges of the dough hang over all side evenly) Repeat the dough layering until all of the phyllo is in the pan.

Starting at the outer edge of the pan, layer the nectarine slices around the pan in a circular fan shape.  Once all of the fruit is in the pan, mix the honey, water and almond extract.  Pour this mixture over the tart evenly.

Trim the overhanging edge of the phyllo dough with a pair of scissors.  You can leave as much or as little as you like, depending on your artistic taste.  If you leave some, be sure it is well sprayed with cooking spray so that it browns properly into a crust.

Bake at 375 for about 35 minutes, or until crust is browned and tart is bubbly.  

Cool and serve.

We enjoyed our homage to Greece for our Olympic dessert a lot!

Have you made any Olympic-themed foods?

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