Puff Pastry Tart with Pears, Feta P, and Honey
Ingredients:
• 2–3 ripe but firm pears
• 120–150 g Papathanasiou feta cheese,roughly crumbled
• 2–3 tbsp honey
• 1 tbsp brown sugar
• 30–40 g hazelnuts or walnuts, roughly chopped
• A drizzle of olive oil
• Fresh thyme
• 1 egg (optional, for brushing)
Method:
1. Preheat oven to 180°C (fan).
2. Place the pastry on a baking tray lined with parchment paper. Lightly score a border
about 2 cm from the edges, without cutting all the way through.
3. Wash the pears, cut them in half, remove the cores, and slice them thinly.
4. Arrange the pear slices on the puff pastry, inside the border, slightly overlapping.
5. Sprinkle with brown sugar, drizzle lightly with olive oil, and scatter half of the nuts on
top.
6. Bake for 20–25 minutes, until the pastry is puCed and golden.
7. Remove from the oven and crumble the feta over the tart. Drizzle with honey and add the
remaining nuts.
8. Return to the oven for 5–7 minutes, just until the feta softens without fully melting.
9. Finish with fresh thyme and serve warm or at room temperature.
