Goat Cheese Tarts with Lemon-Fig Compote

Goat Cheese Tarts with Lemon-Fig Compote Recipe

Photo: Jan Smith

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.

Yield:

15 servings (serving size: 2 tarts)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

To prepare tarts, preheat oven to 350°.

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.

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.

Note:

Cynthia Nicholson,

Cooking Light

March 2006
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