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Whipped Goat Cheese Filo Tarts



prep time:

45 mins

cook time:

45 mins

Total time:

1 hour 30 mins





  1. Heat oven to 375ºF.
  2. 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
  3. 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

  1. Top goat cheese with thin slices of Asian pear. Nestle prosciutto around pear slices, and drizzle with honey.

Apple, rosemary and bacon

  1. Top goat cheese with thin slices of apple, rosemary sprig, and crumbled bacon

mushroom, caramelized onion and thyme

  1. 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.