Salty Honey & Feta Tartlets with Rosemary Infusion
These delicate tartlets offer a surprising savory-sweet experience, marrying the creamy tang of feta cheese with the rich depth of rosemary-infused honey. A flaky, buttery crust provides the perfect vessel for this unique Mediterranean flavor combination.
Prep Time
180 min
Difficulty
Hard
Servings
12
Calories
350 kcal
Instructions
- 1
For the tartlet shells: In a food processor, combine flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
~2 min - 2
Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overmix.
~3 min - 3
Turn the dough out onto a lightly floured surface, form into a disc, wrap in plastic wrap, and refrigerate for at least 60 minutes.
~5 min - 4
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- 5
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles large enough to fit into the muffin tin cups.
~10 min - 6
Press the dough circles into the muffin tin cups, trimming any excess dough. Prick the bottoms with a fork.
~5 min - 7
Line each tartlet shell with parchment paper and fill with pie weights or dried beans.
~3 min - 8
Blind bake for 15 minutes. Remove parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden.
~22 min - 9
Let the tartlet shells cool completely in the muffin tin before carefully removing.
~10 min - 10
For the filling: In a medium bowl, combine crumbled feta cheese, softened cream cheese, and egg yolks. Mix until smooth and well combined.
~5 min - 11
Season with black pepper and a pinch of salt.
~1 min - 12
For the rosemary-infused honey: In a small saucepan, gently heat the honey with fresh rosemary sprigs over low heat for about 10 minutes. Do not boil.
~10 min - 13
Remove from heat, let steep for another 15 minutes, then strain through a fine-mesh sieve to remove the rosemary. Discard the rosemary.
~15 min - 14
Spoon the feta and cream cheese mixture into the cooled tartlet shells. Do not overfill.
~5 min - 15
Drizzle the warm rosemary-infused honey generously over the filling of each tartlet.
~3 min - 16
Serve immediately or at room temperature.
Tips
- For an extra layer of flavor, add a tiny pinch of red pepper flakes to the feta mixture.
- The tartlets are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Gently warm before serving if desired.
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