Adapted from Traci Des Jardins, Jardinière, San Francisco.
Time: 90 minutes, yields 9 tarts
Goat Cheese and Honey Phyllo Tart with Sautéed Seasonal Fruit
for the goat cheese filling:
16 ounces Redwood Hill Farm Chevre
1 egg
4 tablespoons honey
1 tablespoon Grand Marnier liqueur
1 tablespoon lemon juice
pinch of nutmeg
2 tablespoons flour

for phyllo dough:
1 box phyllo dough
8 ounces clarified butter
sugar

for fruit garnish:
5 tablespoons sugar
1/2 cup white wine
1 vanilla bean, split
4 tablespoons butter
1 1/2 cups fresh fruit, peeled and seeded, cut into attractive shapes
To make filling: Combine all ingredients, except flour, in food processor or heavy-duty mixer. Blend well. Gradually sift in flour, and mix until smooth. Place in refrigerator until ready to use.

To prepare dough: Place one sheet of phyllo dough on work surface. With pastry brush, apply a coat of clarified butter. Sprinkle with sugar. Place another sheet of phyllo on top, and repeat, ending with a third sheet of phyllo. Brush that layer with butter, and set stack aside. Repeat process, making a total of 6 stacks.

To make fruit garnish: Combine sugar, white wine and vanilla bean in a saucepan, and bring to a boil. Lower heat slightly and cook until mixture has been reduced by two-thirds. Remove vanilla bean. Melt butter in a sauté pan over medium heat, and add fruit. Cook until softened but not mushy, 8 to 12 minutes.

Preheat oven to 425 degrees. Place a stack of layered phyllo on a clean dry surface. With a sharp knife, cut 3 circles 5 1/2 inches in diameter, cutting through to bottom of stack. Repeat with remaining stacks until you have 18 circles of layered dough.

Spread 2 tablespoons of goat cheese mixture in center of a circle, leaving a margin of about an inch. Place another circle on top. Fold edges of phyllo up and over to seal all around. Bake on cookie sheet 7 to 10 minutes or until golden brown.

To serve, place fruit and some of its syrup on a plate, and place warm tart on top.

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