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.
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
How to Make It
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.
I really liked this recipe. It was easy to make and the taste was great! Even my daughter who hates goat cheese really liked it. I think I would cut the fig down as it was a bit overpowering for my husband. Definitely going to play around with this one!