Koukouvagia's Bitter Honey Breakfast Tart
A sophisticated Greek breakfast tart featuring a crisp, phyllo crust filled with a rich, savory custard infused with the distinct notes of kalmata olives and a surprising drizzle of intensely bitter honey. This dish balances profound umami with a sophisticated bittersweet complexity, offering a unique start to your day.
Prep Time
90 min
Difficulty
Hard
Servings
6
Calories
450 kcal
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 9-inch tart pan with parchment paper.
- 2
Brush each phyllo sheet with melted butter and layer them into the tart pan, pleating and overlapping to create a rustic crust. Trim any excess phyllo.
~15 min - 3
Blind bake the phyllo crust for 10-12 minutes, or until lightly golden and crisp. Remove from oven and let cool slightly.
~12 min - 4
In a medium bowl, whisk together the eggs, crumbled feta cheese, chopped Kalamata olives, heavy cream, fresh dill, and black pepper until well combined.
~5 min - 5
Pour the egg mixture into the pre-baked phyllo crust. Spread evenly.
~2 min - 6
Bake the tart for 25-30 minutes, or until the custard is set and the top is golden brown.
~30 min - 7
While the tart is baking, gently warm the bitter orange marmalade or bitter honey in a small saucepan over low heat with the extra virgin olive oil until slightly fluid. Do not boil.
~5 min - 8
Once the tart is out of the oven, let it rest for 5 minutes. Drizzle the warm bitter honey mixture evenly over the top of the tart just before serving.
~5 min
Tips
- Ensure the phyllo dough is kept covered with a damp cloth while working to prevent it from drying out and becoming brittle.
- The bitter honey drizzle is crucial for the flavor profile; if using marmalade, ensure it's a high-quality, intensely bitter variety for the best result.
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