Goat Cheese Tartlets With Fig-Balsamic Compote
Heat oven to 375°. Working with one sheet at a time, cut circles from the pastry using a 2½-inch round cutter. Gently fit the rounds into the cups of 1½ mini-muffin pans (about 36 cavities, total) so that the dough is flush with the edge of each cup. Prick all over with a fork and refrigerate until cold, about 15 minutes.
Meanwhile, combine the goat cheese and sour cream in a medium bowl. Slowly stir in the heavy cream until the mixture is completely smooth. Season with salt and pepper.
Heat the olive oil in a small skillet over medium heat. Add the shallot and cook, stirring occasionally, until translucent, about 4 minutes. Add the vinegar and thyme leaves and cook until the vinegar is mostly absorbed. Let cool slightly, then season with salt and pepper. Transfer to a small bowl and fold in fig jam.