Feta and Honey Ricotta Tart with Candied Walnuts and Basil

Pulse flour, cold cubed butter, and salt in a food processor until the mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons cold water; pulse until the dough just comes together. If too dry, add water one teaspoon at a time.

Turn the dough onto a lightly floured surface, press into a disc, wrap in cling film, and refrigerate for 20 minutes until firm but not hard.

Toss walnuts with 1 tablespoon honey and a pinch of salt until evenly coated. Spread on a small parchment-lined baking tray in a single layer. Set aside.

Preheat oven to 200°C (400°F). Roll the chilled dough on a floured surface to a 30cm round, about 3mm thick. Drape over a 23cm tart pan with a removable bottom, press into the edges, and trim excess dough flush with the rim.

Prick the base all over with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake for 12 minutes until the edges are lightly golden. Remove weights and parchment, then bake uncovered for 3 more minutes until the base looks dry but not yet deeply colored. Reduce oven temperature to 180°C (350°F).

In a bowl, whisk together ricotta, crumbled feta, egg, 2 tablespoons honey, and black pepper until smooth but not over-beaten. Pour into the par-baked shell and spread evenly.

Place the tart in the oven and bake for 20-22 minutes, until the filling is set at the edges with a slight wobble in the center (it will firm as it cools). If the crust edges are browning too fast, tent them loosely with foil.

About 5 minutes before the tart finishes, place the candied walnuts in the oven alongside the tart. Toast for 5-6 minutes, until the honey is glossy and caramelized and the walnuts smell fragrant. Watch closely to avoid burning. Remove both from the oven.

Let the tart cool on a wire rack for 10 minutes—it will continue to set. Scatter the candied walnuts over the warm filling, drizzle with 1 tablespoon honey, and scatter torn basil leaves over the top. Serve warm or at room temperature.