A Greek-inspired twist on the pretty French Soleil Tart, this stunning pastry is surprisingly simple to make. Just 4 basic ingredients are all you need to bake, then serve with Nature Nate’s honey for dipping.

Yield 24
Prep Time 25 minutes
Total Time 35-40 minutes

Ingredients

• 2 sheets puff pastry, thawed according to package directions
• 6 oz feta cheese
• 2 tablespoons olive oil
• 1 egg, well beaten
• Fresh chopped parsley for garnish
• 1 cup Nature Nate’s Raw & Unfiltered Honey

Directions

Heat oven to 375 degrees. Spray a 12” 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 one 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 Nature Nate’s Raw & Unfiltered Honey, or serve on the side for dipping.