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 2 days in advance and store in the refrigerator.
For Herb Day, a purchased fig jam was used in lieu of the compote.
Yield: 15 servings (serving size 2 tarts)
2 cups finely chopped dried black Mission figs
1 cup water
½ cup Marsala wine
1 T brown sugar
1 T grated lemon rind
1 T fresh lemon juice
⅛ tsp. salt
2 (2.1 ounce) packages mini phyllo shells (such as Athens)
½ cup (4 ounces) fat free cream cheese, softened
1 (4 ounce) package goat cheese
1 large egg white
1 T 1% low fat milk
2 T powdered sugar
1 T all purpose flour
⅛ tsp. salt
Combine first 7 ingredients in a medium sauce pan.
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 350º. 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 1½ tsp. cheese mixture into each phyllo shell.
Bake at 350º for 15 minutes or until lightly browned. Cool on a wire rack. Top each tart with about 1½ tsp. compote.
(Herb Day 2012 hospitality table recipe)