Greek Fig And Feta Tarts With Thyme And Honey Food

GREEK FIG AND FETA TARTS WITH THYME AND HONEY

Steps:

• Preheat oven to 180C/350F and grease a 6 hole tart tin
• Roll out the pastry and cut out and press into the prepared tart tins and blind bake for 10 minutes
• Beat the feta, yogurt, honey and lemon zest till smooth
• Spoon into the part baked tart cases
• Bake for a further 15 minutes at same settings till golden
• Remove from oven and place on wire rack
• Add the slices of figs and drizzle with honey and sprinkle on the thyme leaves and flowers

ROASTED FIGS AND FETA SPREAD TOASTS

Steps:

• Preheat the oven to 400°F.
• Wash the figs and remove the tough stem. Cut them in half and place in a small baking dish.
• Toss the figs with the balsamic vinegar (or orange liqueur), the thyme and the lemon zest. Turn the figs so they are all cut-side-down on the baking dish. They should fit in a single layer.
• Roast the figs for about 20 minutes and remove them from the oven. They should still have some juices at this point. Let them cool.
• While the figs are roasting, prepare the Feta spread: place the Feta, Greek yogurt, vinegar, salt and pepper in a small food processor and process until fairly smooth.
• Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning. Refrigerate or use right away.
• Assemble the toasts by slathering a layer of the Feta spread over the toasted bread, top with two or three fig halves (depending on the size of the toast), drizzle with the pan juices and some extra honey (to taste), and sprinkle with fresh thyme, lemon zest, and some sesame seeds (optional).

HONEY ROASTED FIG & ALMOND TART

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin. Make sure the pastry comes above the rim - it may shrink in baking and the filling could spill. Chill for 30 minutes.
• Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.
• Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.
• Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.
• Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it's golden all over (don't worry if the centre still seems soft - a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.
• Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).

ROASTED FETA WITH HONEY

Steps:

• Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
• Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

GREEK OLIVE AND FETA TART WITH ANCHOVIES

Steps:

• Preheat the oven to 400°F Roll out the pastry on a lightly floured surface and use to line a 9in loose-bottomed flan tin with a 1.5in depth. Line the pastry with baking parchment and fill with baking beans.
• Bake for 15 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
• Rinse the olives in a sieve under cold running water, drain and place in a food processor with the anchovies, anchovy oil, thyme, garlic and a little freshly ground black pepper.
• Blend to a chunky paste, scraping the mixture down from the sides of the bowl. Reserve a third of the paste and place heaped teaspoonfuls of the remainder into the pastry case, spacing them equally apart. Scatter with half the feta.
• Beat together the eggs and cream with a little freshly ground black pepper. Pour over the tart, then spoon over the remaining olive paste and cheese. Bake for about 30 minutes or until the filling is pale golden and lightly set. Scatter with the remaining thyme and serve with a vine tomato and basil salad.