Saffron-Kissed Feta and Preserved Lemon Tartlets

Instructions

1. 1

   For the pastry, pulse flour and cold butter in a food processor until coarse crumbs form. Gradually add ice water, pulsing until dough just comes together. Do not overmix.

   ~5 min
2. 2

   Turn dough onto a lightly floured surface, gather into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~30 min
3. 3

   Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

4. 4

   Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out 12 circles using a round cutter slightly larger than the muffin tin cups.

   ~10 min
5. 5

   Gently press the dough circles into the muffin tin cups, forming tartlet shells. Prick the bottoms with a fork. Line each shell with parchment paper and fill with pie weights or dried beans.

   ~10 min
6. 6

   Blind bake the tartlet shells for 15 minutes, then remove parchment and weights. Bake for another 5-7 minutes, or until lightly golden.

   ~22 min
7. 7

   While the shells bake, steep saffron threads in 2 tablespoons of warm water for 10 minutes. In a small bowl, whisk together egg yolks and heavy cream.

   ~10 min
8. 8

   In a mixing bowl, combine crumbled feta, finely chopped preserved lemon pulp, saffron liquid (including threads), chopped dill, black pepper, and a pinch of salt.

   ~5 min
9. 9

   Gently fold the egg yolk and cream mixture into the feta and preserved lemon mixture.

   ~2 min
10. 10

    Spoon the filling evenly into the pre-baked tartlet shells.

    ~3 min
11. 11

    Bake for 15-20 minutes, or until the filling is set and lightly golden on top.

    ~20 min
12. 12

    Let the tartlets cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.

    ~10 min