Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Cynthia Nicholson
Recipe by Cooking Light March 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
15 servings (serving size: 2 tarts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

120 calories; calories from fat 29%; fat 3.8g; saturated fat 1.2g; mono fat 1.6g; poly fat 0.4g; protein 3.4g; carbohydrates 17.8g; fiber 1.6g; cholesterol 4mg; iron 1mg; sodium 132mg; calcium 54mg.
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