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In the bowl of an electric mixer outfitted with a dough hook, combine the two flours and salt. Mix for a few seconds. Add the water, yogurt, olive oil and vinegar and mix at medium speed, adding additional whole wheat or semolina flour as needed to form a smooth dough that doesn’t stick. Total kneading time is about 10 minutes. Remove, shape into a ball, place in an oiled bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes.
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Make the filling: Heat half the olive oil and sauté the scallions until wilted. Transfer to a mixing bowl. Heat the remaining olive oil and sauté the zucchini until lightly browned. Gently stir in the garlic. Transfer to the mixing bowl. Add the tomatoes and cook on high heat for about 6 – 8 minutes, shaking the skillet back and forth. Add the tomatoes to the mixing bowl. Set aside covered with a kitchen towel and let the filling cool completely.
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When cool, season to taste with salt and pepper and mix in the diced halloumi, herbs and flour. Toss gently to combine.
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Preheat the oven to 350F/170C. Lightly oil a 10- or 12-inch ceramic or ovenproof glass tart pan.
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On a lightly floured surface, roll out the dough to a circle about 16 inches in diameter, large enough to fit inside a 10- or 12-inch tart pan with generous overhang. Place the filo inside the pan with the excess hanging amply over the edge.
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Spread the filling evenly in the pan. Fold the excess filo over the surface of the filling, “pleating” it loosely as you go to form a decorative top. Brush with olive oil. Bake for 50 minutes to one hour, until the pastry is set and golden. Remove, cool and serve.