Baked Whipped Feta Tart with Pistachio Crunch & Chili Honey Drizzle
A delightful fusion of creamy, tangy, and sweet flavors in a golden, flaky tart shell, topped with a savory chili honey drizzle and crunchy pistachios.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the tart crust
- 200 g all-purpose flour Tender and airy, providing the perfect foundation.
- 100 g cold unsalted butter, cubed Creamy richness that brings flakiness to the crust.
- 1 large egg yolk Adds color and rich, creamy texture.
- 1-2 tbsp cold water To meld the dough together seamlessly.
- 1 pinch salt Enhances the flavors beautifully.
For the filling
- 200 g feta cheese Creamy and tangy, the star of the tart.
- 75 g cream cheese Rich and smooth, it softens the feta perfectly.
- 2 tbsp olive oil Earthy notes that complement the cheese blend.
- 1/2 unit lemon (zest) A bright, aromatic touch.
- to taste black pepper Adds a hint of warmth and depth.
For the topping
- 2 tbsp hot honey A sweet and spicy drizzle.
- 50 g roasted pistachios, chopped Crunchy and nutty, providing texture contrast.
- to taste fresh thyme (optional) Aromatic notes that elevate the flavor profile.
Instructions
Preparation of Tart Dough
- In a bowl, combine the all-purpose flour and a pinch of salt. Cut in the cold, cubed butter until the mixture resembles sandy crumbs. Add the egg yolk and cold water, mixing until the dough just comes together. Wrap it in plastic and chill for about 30 minutes.
Shaping the Crust
- After chilling, roll out the dough onto a lightly floured surface until about 3mm thick. Press it into a tart tin, prick the base with a fork, and chill again while preheating the oven to 180°C (350°F). Bake with pie weights for 15 minutes, then remove the weights and bake for an additional 10 minutes, or until golden brown.
Blending the Filling
- In a food processor, blend the feta cheese, cream cheese, olive oil, lemon zest, and black pepper until smooth. Pour the filling into the cooled tart shell, spreading evenly.
Baking the Tart
- Return the filled tart to the oven and bake for 10-12 minutes, just until set but still slightly wobbly in the middle. Remove from the oven and cool for a few minutes.
Finishing Touch
- Drizzle hot honey over the top, sprinkle with chopped pistachios, and add thyme if using. Slice into wedges and serve warm or at room temperature.
Notes
Ensure the butter is chilled for a flaky crust and use high-quality feta cheese. Allow the tart to cool slightly before drizzling the honey.