Goat Cheese Tarts with Lemon-Fig Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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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:
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 |
2 (2.1-ounce) packages mini phyllo shells (such as athens) |
1/2 cup (4 ounces) fat-free cream cheese, softened |
1 (4-ounce) package goat cheese |
1 large egg white |
1 tablespoon 1% low-fat milk |
2 tablespoons powdered sugar |
1 tablespoon all-purpose flour |
1/8 teaspoon salt |
Directions:
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.
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