These savory-sweet little bites truly celebrate fig season in both presentation and flavor. They are a labor of love to make and enjoy for special occasions, but you can shorten the prep time by buying ready-made tartlet shells.
Ingredients
Tartlets
- 1 package phyllo dough sheets
- 1/2 c. butter melted
- 1/2 c. olive oil
Filling
- 3/4 c. walnuts, toasted
- 8 oz goat cheese
- 8 oz neufchatel cheese
- 1 t. lemon zest
- 1/2 t. honey
- dash salt
- 2-4 T. milk
Compote
- 10 white figs, small dice
- 10 black figs, small dice
- 2 t. honey
- juice of 1 lemon
- 1 t. lemon thyme, minced
Preparation
Compote
- Combine figs honey, lemon, and thyme.
Filling
- Finely chop walnuts by hand or in food processor.
- Combine walnuts and all ingredients including 2 T. milk in mixer beating on low speed. Add additional milk until mixture is well blended and soft enough to squeeze through a pastry bag.
Tartlets
- Preheat oven to 350 degrees.
- Melt butter and mix with olive oil in bowl
- Spread one sheet of phyllo dough, brush with butter/oil mixture. Top with second sheet. Brush again. Fold dough in thirds across the length of the sheets. Brush again.
- Using a 3" circular cookie cutter, cut four circles out out of dough. Push into 1 inch-sized mini muffin tin. Repeat to fill all 24 muffin openings.
- Squeeze filling into tartlet shells, about 1 to 1 1/2 T.
- Bake for 10-12 minutes until tartlet shells are golden in color.
- If serving right away, top with 1 t. compote and serve immediately.
- If serving later:
- within 4 hours: refrigerate tartlets. When ready to serve, bake for 6-8, top with 1 t. compote and serve.
- more than 4 hours: freeze tartlets. When ready to serve, bake for 10-12 minutes, top with 1 t. compote and serve.
Serves: 24 tartlets
Related Posts: Fall is for Figs!
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