Fig Tart With Honey And Cheese

Ingredients

• 260 grams (2 cups + 2 tablespoons) all-purpose flour
• 1/2 teaspoon baking powder
• 125 ml olive oil
• 60 ml sweet or semisweet red wine
• 60 grams (1/4 cup) sugar
• 2 tablespoons fresh orange juice
• 1/2 orange zested
• 1/2 teaspoon ground cinnamon
• 1/6 teaspoon ground cloves
• 400 grams (14 ounce) Myzithra cheese (you substitute with soft Ricotta )
• 150 grams (5.3 ounce) honey
• 2 medium-sized eggs (lightly beaten)
• 8-10 fresh figs (rinsed and dried)
• sugar (to dust on figs)

Instructions

1. 1

   Preheat oven to 350°F 175°C.

2. 2

   --- Make The Tart Base: ---

3. 3

   Stir together the flour with baking powder.

4. 4

   In a mixing bowl add all of the remaining ingredients and whisk to combine until sugar dissolves.

5. 5

   Gradually stir in the flour until you have a soft non-stick dough.

6. 6

   Cover with plastic wrap and rest in the fridge for 30 minutes.

7. 7

   Grease a non-stick tart tin that's at least 2-inch (5 cm) deep (or use a 10-inch non-stick Springform pan) with cooking spray or vegetable oil.

8. 8

   Take pieces of the dough and arrange them in the pan here and there. Press with your hands or use a measuring cup to press the dough and form a flat base. Raise it by 2 cm (¾ inch) on the edges.

9. 9

   Prick the base many times with a fork.

10. 10

    --- Make The Tart Filling: ---

11. 11

    In a mixing bowl add the Myzithra cheese, the beaten eggs, and the honey. Whisk to combine and become as smooth as possible.

12. 12

    Pour the thick mixture over the base and smoothen it with a spoon.

13. 13

    Cut the figs in half and place them on top. Allowing their skin side to gently sink into the cheese cream.

14. 14

    Dust some sugar on top of the figs.

15. 15

    Bake for 40 to 45 minutes or until the cream is set and deep golden on top and slightly brownish on the edges.

16. 16

    Remove the tart from the oven and allow to cool down to room temperature on a cooling rack.

17. 17

    Then cut into 8 pieces and serve.