Fig and Goat Cheese Tarts
1 box store bought phyllo dough tart shells (I use Wegman’s brand)
1 jar fig butter (Found this at Trader Joe’s, they currently have seasonal pumpkin and cranberry versions as well)
1 5oz log goat cheese
Defrost your phyllo shells as necessary according to the package directions. I simply let mine sit out for ten minutes as the oven preheated.
Using a quarter to a half teaspoon measure, drop a small amount of fig butter into each shell. This stuff has a very strong, sweet flavor, so I found that a little goes a long way. Of course, you can adjust this to your taste as necessary. You will have plenty of fig butter and goat cheese left over.
Crumble off large pieces of goat cheese and place in shell. Again, no exact measurements here- the amount you use will depend on the size of your shell. I use enough to fill the shell, but not to come spilling out over it.
Bake in a 425 degree oven for 10 minutes, until the goat cheese is slightly melting and the phyllo shells have turned golden. Garnish with fresh basil.
You could prepare these up until the baking step and leave in the fridge for a few hours to get them ready before a party. When needed, bake as directed for 10 minutes and serve.
Makes 12 tarts.
This appetizer lends itself to so many variations, beyond just fig and goat cheese. Some ideas:
· Tomatoes and feta
· Goat cheese and olives
· Manchego and quince
· Spinach and artichoke- Whir up some thawed frozen spinach and artichokes with cream cheese in a food processer. Thin with a little cream and bake until golden.
· Smoked mozzarella and soppresata
· Mixed sautéed mushrooms
· Pastry cream and fresh berries, for a dessert variation