It’s time for dessert! Chef Zissie and I started our incredible Greek meal with Lathovrekhto with Charred Pepper Feta Dip and Aubergine Salad then we devoured the Braised Whole Tilapia and Vegetable Moussaka. But don’t worry, we left some room in our bellies for what I consider the most important part of any meal. No matter how much food I’ve eaten, the saying is seriously true: there’s always room for dessert. Since Chef Zissie cooked the entire meal on her own while I took lots of photos (oh, and watched in awe as her toddler ate scrambled eggs with Sriracha), it was my turn to make dessert. I was so excited to bake that I practically forgot to take pictures but I did get a few process-shots just to give you an idea of what I made. The dough of this mildly sweet tart reminds me of a shortbread dough and the creamy ricotta filling has a bite from the homemade thyme infused honey.
And this is where I stopped taking pictures…dough in the pan, ricotta cheese filling mixed and poured, baking in the oven…and then it was done, topped with cinnamon, sliced and sprinkled with chopped pecans. We served the tart with dried figs, halva and some extra thyme honey.
Heat the honey and fresh thyme in a small saucepan over low heat. When the honey is beginning to bubble, remove it from the heat and set aside for 30 minutes to cool.
To make the dough, combine the flour and sugar in a bowl. Cut the butter in to the dough with your hands or a fork until the mixture resembles coarse sand. Add the cold water and mix with your hands until a dough is formed. Place the ball of dough in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 350 degrees F. Place the chilled dough in the center of a greased 10-inch tart pan and push the dough down and to the corners of the pan. Then push the dough up the sides until the entire pan is covered. Alternately, you can roll out the dough and place it in the pan. Trim off any excess pastry around the edges using a sharp knife.
To make the filling, beat the eggs in a bowl, add the sugar and flour and beat until fluffy. Add the cheese, honey and half of the cinnamon and stir until combined.
Pour the cheese mixture into the tart dough and level the surface. Place the pan on a baking sheet and cook in the oven for 50-6o minutes, until golden brown. Immediately sprinkle with the remaining cinnamon. Serve with fresh figs and halva.
I'm Melinda, founder of Kitchen-Tested.com. I'm a food blogger, food photographer and recipe developer. My blog, Kitchen Tested, with it’s easy to follow step by step photos and directions, has made a name for itself in the kosher food industry and I'm proud to share my original recipes with you!