Mission Fig and Whipped Feta Tart with Thyme and Spiced Honey
This is one of my favorite recipes for entertaining because it checks all the right boxes: It is made ahead, delicious, simple, vegetarian and gorgeous. Each bite captures the essence of the season by combining flavors of both savory and sweet with rich textures from the pine nut crust and creamy whipped feta filling. This recipe transforms all the best parts of a cheeseboard into a meal. Shout out to Drake Family Farms as my favorite local and organic source of goat cheese at our farmers market. Another savory addition is to include shaved prosciutto piled high atop the figs or served alongside to please any meat eaters or make the meal more substantial.
I prefer to make the tart crust and filling a day ahead so that all I have to do is bring the whipped feta to room temperature and quickly assemble the tart before my guests arrive. The total prep and cook time is about two hours. This tart is best served at room temperature and eaten shortly after you assemble the toppings. Serve this tart with a simple mixed-lettuces salad with plenty of acid in the vinaigrette.
Mission Fig and Whipped Feta Tart with Thyme and Spiced Honey
Ingredients
FOR THE DOUGH
- 3 tablespoons pine nuts, toasted
- 1 ¼ cups all-purpose flour, and a bit more for rolling out the dough
- ¼ tablespoon kosher salt
- ½ cup European-style unsalted butter, chilled
- 2-4 tablespoons ice water
FOR THE FILLING
- ½ cup feta cheese
- ½ cup soft goat cheese
- ½ cup cream cheese
- 1 pinch kosher salt
FOR THE TOPPING
- 2 baskets Mission figs, quartered
- 1 cup purple basil leaves
- 2 tablespoons chili-infused wildflower honey, or plain honey
Instructions
TO MAKE THE DOUGH
- Place the pine nuts in a food processor and pulse until crushed but not so much that it turns to a paste.
- In a bowl, combine the flour, ground pine nuts and salt. Mix the butter into the flour until it is about pea size. Slowly add the cold water, stirring gradually until the dough comes together without it being too moist and sticky. Turn the dough onto a piece of plastic wrap and shape it into a disk. Wrap it and refrigerate for at least an hour or up to 2 weeks.
TO MAKE THE FILLING
- Bring the cheeses to room temperature. Place the cheeses and salt in the food processor and gently pulse until the cheeses are combined. Set aside if you plan to assemble the tart immediately; to wait, refrigerate and bring to room temperature shortly before you are ready to assemble and serve.
TO BAKE AND ASSEMBLE THE TART
- Preheat oven to 400°F.
- Remove the dough from the refrigerator and lay on a lightly floured work surface. Using a flour-dusted rolling pin, gently roll the dough into a 12-inch disk. Butter a 10-inch tart tin with a removable bottom and lay the disk of dough on top. Working quickly and gently, press the dough into the bottom and side walls of the tin. Cut off any excess dough around the edges. Using a fork, poke a few holes in the bottom and freeze for 15 minutes.
- Remove from the freezer and line with parchment paper and pie weights. Place the tart on a sheet pan and bake for 15 minutes. Remove the weights and parchment and bake for an additional 15–20 minutes, or until golden brown. Remove from the oven and cool on a baking sheet for at least 30 minutes. Do not remove the bottom of the tin.
- Bring whipped feta to room temperature, quarter the figs and remove the basil leaves from the stem. Working from the center out, spread the cheese filling in the tart. Remove the tart from the tin and place on a serving tray. Lastly, arrange the sliced figs, sprinkle the basil leaves and drizzle with spiced honey.
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