Hands-On Time
25 Mins
Total Time
45 Mins
Yield
Makes 36
Heather Meldrom

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Remove the muffin pans from the refrigerator. Fill each cup with one heaping tablespoon of the goat cheese mixture. Bake until the pastry is slightly puffed and golden brown, 15-20 minutes, rotating the pan once halfway through. Let the tartlets cool in the pan for 5 minutes, then transfer to a platter.

Step 5

Top each tartlet with 1 walnut piece, 1 teaspoon fig compote, and a small pinch of micro greens. Serve at room temperature.

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