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Greek Helios Tart

Cheesy pull-apart pastry with parsley and honey drizzle on a marble countertop with a striped napkin.
A Greek-inspired twist on the pretty French Soleil Tart, this stunning pastry is surprisingly simple to make. Just four basic ingredients are all you need to bake, then serve with Nate’s honey for dipping.

Yield 24 Pieces
Prep Time 25 Minutes
Total Time 1 Hour

  • 2 sheets puff pastry, thawed according to package directions
  • 6 oz feta cheese
  • 2 Tbsp olive oil
  • 1 egg, well beaten
  • Fresh chopped parsley for garnish
  • 1 cup Nate’s 100% Pure Honey
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Heat oven to 375°F. Spray a 12-inch pizza stone with nonstick baking spray.

Roll each piece of puff pastry to ¼ inch thick. Use kitchen shears to cut two large rounds. Place 1 puff pastry round on pizza stone.

In a mini food processor, pulse feta and olive oil until a thick puree forms. Spread on top of first puff pastry. Cover with second layer of puff pastry. Place a 2-inch bowl upside-down in the center of the circle. Starting on the outside edge of tart, cut the tart into 24 strips or “rays.” Remove bowl.

Gently place your finger at the top of one strip, press down to hold it in place, then gently twist several times to the right. Repeat until all strips have been twisted. Brush top of pastry with beaten egg.

Bake for 35-40 minutes, until pastry is golden brown. Garnish with parsley. Serve warm, drizzle with Nate’s 100% Pure Honey or serve honey on the side for dipping.

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