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Recipe

Ricotta and Goat Cheese Tart with Fresh Figs

Yield:20 to 24 bite-size pieces

The flavors of this tart are second only to its beautiful presentation. You can substitute sunflower seeds for the pumpkin seeds, if you like.

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 Tbs. granulated sugar
  • 5 oz. ricotta cheese, at room temperature
  • 5 oz. fresh goat cheese, at room temperature
  • 12 sheets phyllo dough (13×18 inches), thawed if frozen
  • 3 oz. (6 Tbs.) unsalted butter, melted; more as needed
  • 10 medium fresh figs (about 7 oz.), cut into 1/4-inch-thick slices
  • 1/4 cup roasted, unsalted pumpkin seeds

Nutritional Information

  • Calories (kcal) : 100
  • 脂肪卡路里(KCAL):50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 80
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 3

Preparation

  • Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment.
  • Combine the balsamic vinegar and sugar in a small saucepan. Bring to a simmer over medium-high heat, stirring occasionally until the mixture is syrupy, about 5 minutes. Cool.
  • In a medium bowl, beat the ricotta and goat cheese using a hand-held mixer on medium speed until smooth, about 3 minutes.
  • Lay out a damp kitchen towel and cover with a sheet of plastic wrap. Unroll the phyllo on top of the plastic, and immediately cover with a second sheet of plastic wrap and another damp kitchen towel.
  • Lay 2 sheets of phyllo on the prepared baking sheet. Lightly brush the top sheet with melted butter. Cover with another 2 sheets of phyllo and brush with more butter. Repeat with the remaining phyllo sheets, adding 2 sheets at a time and lightly brushing the top sheet with melted butter each time except for the last. Brush only a 1- to 2-inch border around the edge of the top sheet with butter. Then, leaving a 1/2-inch border, spread the cheese mixture on the phyllo. Scatter the figs and pumpkin seeds over the cheese.
  • 烘烤,直到菲洛(Phyllo)变成金黄色,大约15分钟。让冷却几分钟,然后将蛋trime滑到切菜板上。加热香脂糖浆,将其淋上顶部。切成小正方形,供应温暖,或者让冷却并在室温下食用。

Tip

Wine Pick: Pair with Côtes du Rhône White.

Reviews

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评论(1个评论)

  • User avater
    102569| 11/25/2017

    为感恩节做了。这是一个热门!我用无花果代替梨,因为每年的这个时候我都找不到无花果。

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