Assorted Whipped Goat Cheese Filo Tarts

8 servings
45 min prep time
1 hr 30 min total time

Flakey, warm filo tarts are simple to make and perfect for parties or get-togethers. Our friends at le jus d'orange offer three sweet and savory versions, all mini-sized for easy entertaining.


Filo Cups

1 package frozen filo dough, thawed

1/4 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted

Whipped Goat Cheese Filling

1 package Vermont Creamery Cremont at room temperature

2 tablespoons Vermont Creamery Crème Fraîche

2 tablespoons greek yogurt


1/2 Asian pear, sliced thinly



Honey, to drizzle

1/2 apple, sliced thinly

3 slices bacon, cooked and rougly chopped

1/4 white onion, thinly sliced

1/2 cup chopped mushrooms of any variety, I used oyster mushrooms

1 teaspoon chopped thyme, and more for garnish


  • STEP 1

    Heat oven to 375°F.

  • STEP 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.

  • STEP 3

    Beat goat cheese with crème fraiche 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.

  • STEP 4

    Assorted Toppings:
    Asian pear, Prosciutto, Honey: Top goat cheese with thin slices of Asian pear. Nestle prosciutto around pear slices, and drizzle with honey.

    Apple, Rosemary, Bacon:  Top goat cheese with thin slices of apple, rosemary sprig, and crumbled bacon.

    Mushroom, Caramelized onion, 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.

Le Jus d'Orange

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Le Jus d'Orange

A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother's traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers' virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles. To learn more about Betty, visit her website, betty liu.