Greengages are in season for a very short time in the UK. They are a type of plum, similar to the French Reine Claude. They have deliciously sour skins and sweet flesh. Here, honey compliments the sweet and sour plums and feta adds a salty, tangy dimension. The lavender is the aromatic and always works well with honey. I added chilli flakes for a contrasting spike - but you don’t have to. You can make a much larger tart than I did by simply scaling up the quantities (which are approximate in any case).
Use unripe greengages otherwise they will collapse too much in baking. If you can’t get greengages use sour unripe plums. I think rhubarb would also work here instead of greengages - but I’ve not tried it.
Ingredients (serves 2 as a snack)
Use unripe greengages otherwise they will collapse too much in baking. If you can’t get greengages use sour unripe plums. I think rhubarb would also work here instead of greengages - but I’ve not tried it.
Ingredients (serves 2 as a snack)
- Ready rolled puff pastry (approx. 23 cm x 9 cm)
- 4 greengages, halved and stoned
- A drizzle of honey
- 40 g feta cheese
- A generous drizzle of honey
- A pinch of lavender seeds (less is more)
- A pinch of chilli flakes
- Beaten egg to glaze
- Heat the oven to 180 C
- Place the pastry on a baking sheet and score a 3 cm deep border around the edge.
- Arrange the greengages inside border and add crumbled feta around them.
- Drizzle the tart with honey and sprinkle the lavender seeds and chilli flakes (if using) over.
- Brush the edge of the tart with beaten egg.
- Bake for 20 - 25 mins.
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