Goat Cheese Tarts with Lemon-Fig Compote

By Chez_Alexander

These dainty little bites are surprisingly simple to prepare. The phyllo pastry shells are sold in the frozen food section in the supermarket; thaw before filling. The lemon-fig topping lends a subtly sweet note to the savory goat cheese filling. Prepare the compote up to two days in advance, and store it in the refrigerator.

Ingredients

• COMPOTE:
• 2 cups finely chopped dried black Mission figs
• 1 cup water
• 1/2 cup Marsala wine
• 1 tablespoon brown sugar
• 1 tablespoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• TARTS:
• 2 (2.1-ounce) packages mini phyllo shells (such as Athens)
• 1/2 cup (4 ounces) cream cheese, softened
• 1 (4-ounce) package goat cheese
• 1 large egg white
• 1 tablespoon milk
• 2 tablespoons powdered sugar
• 1 tablespoon flour
• 1/8 teaspoon salt

Details

Servings 15
Adapted from cdn-image.myrecipes.com

Preparation

Step 1

1. To prepare compote, combine first 7 ingredients in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Simmer, uncovered, until mixture reduces to about 1 cup (about 30 minutes). Remove from heat; cool.

2. Place fig mixture in a food processor; pulse 5 times or until finely chopped. Place in a small bowl; cover and chill.

3. To prepare tarts, preheat oven to 350°.

4. Arrange phyllo shells in a single layer on a jelly-roll pan. Combine cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add egg white; beat well. Add milk; beat well. Combine sugar, flour, and salt; add to cheese mixture, beating well.

5. Spoon about 1 1/2 teaspoons cheese mixture into each phyllo shell. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. Top each tart with about 1 1/2 teaspoons compote.

Serving size = 2 tarts.