Phyllo Wrapped Feta with Honey & Sesame
Chef Olivia Hayo created this dish, inspired by her time in Exo Gonia, Greece, using local orange blossom honey and California feta.
Inspired by the summer stone fruits and figs currently filling San Diego farmers markets, the seasonal bounty shines in this easy tart of caramelized fruits, nutty pistachios and punchy balsamic glaze. Chef Olivia Hayo reccomends you serve this beauty with a scoop of vanilla ice cream and extra drizzle of balsamic glaze.
Ingredients
SERVINGS: 1 Tart(s)
- parchment paper
- 1 sheet puff pastry, thawed
- 1 medium peach, halved, pitted, and cut into 1/4 inch slices
- 1 medium nectarine, halved, pitted, cut into 1/4 inch slices
- 1 plum, halved, pitted, cut into 1/4 inch slices
- 2 medium figs, cut into 1/4 inch slices
- 1 tablespoon granulated sugar
- 1/4 cup pistachios, crushed and toasted
- 1 tablespoon, plus more to taste balsamic glaze (store bought or you can make your own, see cook’s note)
- for serving all-natural vanilla ice cream
Instructions
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
Unroll the puff pastry onto the prepared baking sheet. Arrange cut fruit in overlapping pattern, alternating types of fruit and leaving a 1/2 inch border on the edges. Sprinkle sugar evenly over fruit.
Bake until the fruit is softened and the pastry is puffed and golden, about 20 to 25 minutes or according to package instruction.
Remove from oven and finish with pistachios and a drizzle of balsamic glaze. Serve warm or at room temperature with a scoop of good vanilla ice cream.
Cook’s Note: Make your own balsamic glaze by bringing 1 cup of balsamic vinegar to a boil and then reducing to a simmer for about 15 minutes or until the liquid coats the back of a spoon.
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