Soft local fresh cheeslets and the fleshiest perfumed strawberries are encased in a pistachio crust, drizzled with thyme honey and sprinkled with more pistachios. Can you think of anything tastier? It was delicious. My extra pastry from covering the tart dish turned out to be the belle of the ball. I have added no sugar to this bake and the pastry is made with olive oil instead of butter)
You will need:
200 ml olive oil (if you are looking for a very ‘short’ and rich pastry, substitute this with 400g butter)
Pinch of salt
Few Drops freshly squeezed lemon
100g pistachios. Roughly ground.
(These quantities will give you the equivalent to line 2 tart dishes and make this bake)
For the filling you will need:
100g curd cheese (i used a fresh local cheeselet
50g pistachios (roughly chooped with some whole oes kept aside to decorate)
2 spoons honey (Warmed up)
Preheat oven to 180C
Follow the method as seen on the photo recipe with the very easy-to-follow photo recipe.
When you take out the pastry dough from the fridge roll out into a long strip of about 5 inches wide and as long ad it will go.
Chop up the curd cheese or mash it up
Spread it along the centre strip of the rolled out pastry.
Top up with finely cut strawberries.
Drizzle a spoon of warmed honey all over the filling.
Sprinkle chopped pistachios on top.
Eat warm or cold.
It also looks lovely cut up in slices.