Fig and feta tarts are the perfect way to end a summer time meal whether you are lucky enough to be eating outdoors or just sitting in the kitchen dreaming of sunshine. Figs and feta go together like the proverbial peas and carrots as Forrest Gump would say but they are a tad sweeter!
I love the juxtaposition of the sweetness of the figs and honey in this recipe with the tang of Greek yogurt and lemon zest and the salty savouriness of the feta cheese. Quite a combination of flavours but one that really works.
You can make your own shortcrust pastry or just do as I have done here and buy the ready made rolled out store bought variety.
This recipe for fig and feta tarts will make 6 tarts and you can either serve them warm or cold, the choice is yours. Either way they are delicious and the perfect ending to a meal with a little cup of Greek coffee or espresso and maybe even a little Metaxa (Greek brandy) on the side.
A scattering of thyme flowers just makes these fig and feta tarts so pretty, they are good enough to serve up at any dinner party. This one really is Greek sunshine on a plate.
- 200g/7 oz store bought shortcrust pastry
- 100g/3½ oz feta cheese
- 100g/3½ oz Greek yogurt
- 1 tbsp runny honey
- 1 tsp lemon zest
- 4 figs sliced
- 1 tbsp fresh thyme leaves and flowers if possible
- 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