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Goat Cheese Tarts with Lemon-Fig Compote

Photo: Jan Smith

Yield 15 servings (serving size: 2 tarts)
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) 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

Nutrition Information

  • calories 120
  • caloriesfromfat 29 %
  • fat 3.8 g
  • satfat 1.2 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 3.4 g
  • carbohydrate 17.8 g
  • fiber 1.6 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 132 mg
  • calcium 54 mg

How to Make It

  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.