Photo: Jan Smith
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.

How to Make It

Step 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.

Step 2

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

Step 3

To prepare tarts, preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

AngelaArellano's Review

December 23, 2012
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!

shahira's Review

November 07, 2010
I rated this low as the chutney lacked a bit of flavor. Added sauteed shallots and fresh thyme as in another recipe from Epicurious, the fig didn't have sticky consistency for me.