Mission Fig and Whipped Feta Tart with Thyme and Spiced Honey

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This Mission Fig and Whipped Feta Tart combines sweet and savory flavors with a pine nut crust, creamy filling, and spiced honey drizzle. Perfect for fall gatherings, it's simple to prepare ahead and a stunning dish to serve with a crisp salad.

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Prep Time:30

Cook Time:50

Chill & Cooling Time:1 30

Total Time:2 50

Course: Main Course

Cuisine: American

Keyword: Feta, Goat Cheese, Mission Fig, Savory Tart, Tart

Season: Fall

Servings: servings

Calories: 369kcal

Author: Jane Chapman

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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