Baked Whipped Feta Tart
A delightful tart featuring creamy whipped feta, topped with pistachio crunch and a sweet-spicy chili honey drizzle, perfect for gatherings.
Servings: 8 servings
Calories: 280kcal
Ingredients
For the crust
- 200 g all-purpose flour for a tender, flaky crust that melts in your mouth.
- 100 g cold unsalted butter, cubed adds richness and a buttery flavor.
- 1 whole egg yolk ensures a golden color and binds the crust beautifully.
- 1-2 tbsp cold water used to bring the crust together.
- 1 pinch of salt enhances the flavors.
For the filling
- 200 g feta cheese the star ingredient, creamy and slightly salty.
- 75 g cream cheese adds richness and smooth texture.
- 2 tbsp olive oil enhances creaminess and introduces a fruity note.
- 1/2 whole lemon zest brightens the filling with freshness.
- to taste black pepper provides depth and complements feta.
- 2 tbsp hot honey a blend of sweet and spicy for drizzling.
- 50 g roasted pistachios, chopped adds crunch and nutty flavor.
- optional fresh thyme adds herbal aroma to finish.
Instructions
Preparation of the crust
- In a large mixing bowl, combine the flour and pinch of salt.
- Cut in the cold, cubed butter until the mixture resembles coarse sand.
- Add the egg yolk and 1 tablespoon of cold water, mix until a dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Pre-baking the tart shell
- Roll out the dough until about 3mm thick and transfer to a tart tin.
- Prick the bottom with a fork and chill briefly.
- Preheat the oven to 180°C (350°F). Bake tart shell with pie weights for 15 minutes.
- Remove weights and bake for an additional 10 minutes until golden.
- Allow to cool slightly.
Preparing the filling
- In a food processor, combine feta cheese, cream cheese, olive oil, lemon zest, and black pepper.
- Blend until smooth and airy, then spread into cooled tart crust.
Baking the tart
- Return the filled tart to the oven and bake for 10-12 minutes until just set.
Finishing touches
- Remove from oven and drizzle with chili honey.
- Sprinkle chopped pistachios on top and finish with fresh thyme.
Notes
Chill the butter for a flaky crust. Don’t overwork the dough to keep it tender. Adjust the spice level of hot honey to preference.