RECIPE

Goat Cheese Tarts with Lemon Fig Compote

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)

Ingredients:

Compote:
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

Tarts:
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)