Rating: 3.5 stars
18 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 4
  • 5 star values: 7

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Heather Meldrom

Recipe Summary

hands-on:
25 mins
total:
45 mins
Yield:
Makes 36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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