Whipped Goat Cheese Filo Tarts
Servings:
8
prep time:
45 mins
cook time:
45 mins
Total time:
1 hour 30 mins
Ingredients
FILO CUPS
-
1 package frozen filo dough, thawed
-
Vermont Creamery Unsalted Cultured Butter, melted
¼ cup melted
WHIPPED GOAT CHEESE FILLING
-
Vermont Creamery Cremont, at room temperature
1 package
-
Vermont Creamery Crème Fraîche
2 tablespoons
-
2 tablespoons Greek yogurt
TOPPINGS
-
½ Asian pear, sliced thinly
-
prosciutto
-
honey, to drizzle
-
½ apple, sliced thinly
-
3 slices bacon, cooked and rougly chopped
-
3 sprigs rosemary
-
¼ white onion, thinly sliced
-
½ cup chopped mushrooms, any variety- we used oyster mushrooms
-
1 teaspoon chopped thyme, and more for garnish
-
¼ cup pomegranate seeds, optional
Directions
- Heat oven to 375ºF.
- Unroll filo pastry sheets and cover with waxed paper to prevent drying out. Lay one sheet of filo out and brush lightly with melted butter. Place another sheet of filo on top. Repeat until you have 4-5 sheets of filo stacked together. Using a sharp knife, slice into equal squares and press into tartlet molds or muffin pan. One stack can make 9-12 tarts, depending on the size of your tarts. Carefully roll up remaining filo to reserve for other purposes. If using tartlet molds, place on a baking sheet. Bake for 9-10 minutes or until golden brown
- Beat Cremont with crème fraîche and greek yogurt until light and fluffy. Set aside. Once the tart molds are removed from the oven, immediately dollop whipped goat cheese over tart molds. Add toppings and serve warm.
Asian Pear Prosciutto and Honey
- Top goat cheese with thin slices of Asian pear. Nestle prosciutto around pear slices, and drizzle with honey.
Apple, rosemary and bacon
- Top goat cheese with thin slices of apple, rosemary sprig, and crumbled bacon
mushroom, caramelized onion and thyme
- Heat up 1 tablespoon butter or olive oil in a skillet. Cook onions on low heat until soft, brown. At about 15-20 minutes, add in mushrooms and continue to cook until mushrooms are soft and onions are caramelized. Stir in chopped thyme. Spoon mushroom mixture onto goat cheese tartlet, and garnish with a sprig of thyme. Top with pomegranate seeds, if desired.
