Baked Whipped Feta Tart with Pistachio Crunch & Chili Honey Drizzle
A creamy and nutty tart with a flaky crust, topped with honey and pistachios, perfect for appetizers or brunch gatherings.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the Crust
- 200 g all-purpose flour The foundation of the crust, providing a tender and flaky texture.
- 100 g cold unsalted butter, cubed Adds richness and a delightful buttery aroma.
- 1 piece egg yolk Ensures a rich golden color and helps bind the crust.
- 1–2 tbsp cold water Brings the dough together while keeping it chilled.
- 1 pinch salt Enhances the overall flavor of the tart.
For the Filling
- 200 g feta cheese The star of the dish; creamy and tangy.
- 75 g cream cheese Creates a velvety smooth texture.
- 2 tbsp olive oil Adds depth of flavor.
- 1/2 piece lemon zest Infuses a refreshing brightness into the filling.
- to taste black pepper Provides warmth and a hint of spice.
- 2 tbsp hot honey Ideal for drizzling over the warm tart.
- 50 g roasted pistachios, chopped Crunchy and slightly sweet, elevates the flavor.
- to taste fresh thyme (optional) Offers an aromatic herbaceous touch.
Instructions
Preparation of the Crust
- Combine the flour and a pinch of salt in a large mixing bowl.
- Add the cold unsalted butter cubed into the flour mixture and mix until the texture resembles coarse sand.
- Add the egg yolk and 1 tablespoon of cold water into the mix and gently knead until a dough forms.
- Wrap the dough in plastic wrap and chill for 30 minutes.
Shaping and Baking the Crust
- Roll out the chilled dough on a floured surface until it’s approximately 1/8-inch thick.
- Press the rolled dough into a tart tin and prick the base with a fork.
- Chill the prepared tart again while preheating your oven to 180°C (350°F).
- Line the tart with parchment paper and fill it with pie weights or dried beans, then bake for 15 minutes.
- Remove the weights and bake for another 10 minutes until golden brown. Let it cool slightly.
Preparing the Filling
- Blend the feta cheese, cream cheese, olive oil, and lemon zest in a food processor until creamy and smooth.
- Season with black pepper to taste.
- Spread the whipped feta mixture into the cooled crust.
Baking the Filled Tart
- Return the filled tart to the oven and bake for an additional 10–12 minutes.
Finishing Touches
- Drizzle hot honey over the warm tart and sprinkle with chopped roasted pistachios and thyme.
- Slice and serve warm or allow to come to room temperature.
Notes
Keep the butter and water cold for a flaky crust. Taste and adjust seasoning before serving. Chill the crust as instructed to avoid shrinkage during baking.