Baked Whipped Feta Tart with Pistachio Crunch & Chili Honey Drizzle
A delightful tart featuring creamy whipped feta, rich cream cheese, and a crunchy pistachio topping drizzled with chili honey.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the Crust
- 200 g all-purpose flour Soft and fluffy, creating the foundation of the tart crust.
- 100 g cold unsalted butter, cubed Rich and creamy, offering a melt-in-your-mouth texture.
- 1 egg yolk egg yolk Adds a velvety consistency and golden hue to the crust.
- 1-2 tbsp cold water A necessity for binding the dough without compromising its delicate nature.
- 1 pinch salt Enhances all the flavors in the dish.
For the Filling
- 200 g feta cheese Creamy, tangy, and the star ingredient binding the flavors together.
- 75 g cream cheese Adds silkiness and depth, harmonizing perfectly with feta.
- 2 tbsp olive oil Fragrant and smooth, elevating the richness of the cheese.
- 0.5 zest zest of 1/2 lemon Brightens the tart with a refreshing citrus note.
- to taste black pepper black pepper Offers a subtle warmth that beautifully complements the other ingredients.
For the Topping
- 2 tbsp hot honey A divine blend of sweetness and spice that creates an intriguing drizzle.
- 50 g roasted pistachios, chopped Crunchy and buttery, adding texture and a touch of earthiness.
- to taste fresh thyme fresh thyme (optional) Aromatic and herbaceous, a sprinkle provides a stunning finishing touch.
Instructions
Preparation
- In a mixing bowl, combine the all-purpose flour and a pinch of salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse sand.
- Incorporate the egg yolk and gradually add cold water—just enough to bring the dough together.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Shaping and Baking the Crust
- After chilling, roll out the dough on a lightly floured surface until it’s about 5 mm thick.
- Carefully transfer it into a tart tin, pressing it gently into the edges.
- Use a fork to prick the bottom of the crust, and chill it briefly while you preheat your oven to 180°C (350°F).
- When ready, line the crust with parchment paper and fill it with pie weights, baking for 15 minutes.
- Remove the weights and bake for an additional 10 minutes until golden brown. Allow it to cool slightly.
Filling Preparation
- In a food processor, combine the feta cheese, cream cheese, olive oil, lemon zest, and black pepper.
- Blend until the mixture is smooth and airy, forming a delightful, creamy filling.
Final Assembly
- Spread the whipped feta mixture evenly into the cooled crust.
- Return the tart to the oven and bake for another 10–12 minutes until the filling is just set and warm.
- Once out of the oven, quickly drizzle the hot honey over the tart.
- Sprinkle generously with chopped pistachios and fresh thyme if desired.
- Slice into wedges and serve warm or let it rest at room temperature for a few minutes before serving.
Notes
Ensure butter is cold for a flaky crust. Chill the dough before baking to prevent shrinkage. The tart can be served warm, at room temperature, or even chilled.