fig and goat cheese tartlets with honey syrup

I think it was early spring, when I found this recipe in a mouthwatering Australian Gourmet Traveller Magazine. It combined some of my favorite flavors: goat cheese, cinnamon, citrus, honey with fresh figs. Made with Phyllo dough, instead of traditional short crust pastry, drizzled with sweet and citrusy syrup, it right away sounded like one of those warm and lazy fall afternoons, that we get here in the City.
Well, it's nice to dream a little, but… it was March, cold and rainy, and figs were nowhere to be found. I added this recipe to my never ending "make-some-day" list, and then waited whole six months to finally try it, but... it was so...so worth it!!!

ingredients (recipe by Lisa Featherby and Emma Knowles)   
500 gm mild, soft goat cheese

275 gm honey

1 tsp ground cinnamon

1 orange, finely grated rind and juice only

1 lemon, finely grated rind and juice only

1 egg

5 phylllo dough pastry sheets (13x17in)

90 gm butter, melted and cooled

60 gm raw caster sugar

30 ml dessert wine

8 figs, quartered

directions

Preheat oven to 350F. Process cheese, 75gm honey, cinnamon, rinds and egg in a food processor until smooth and set aside.

Place one filo pastry sheet on a clean work surface, brush lightly with butter, scatter with sugar and place another sheet on top. Repeat until all five sheets are used and then cut them into 6 squares. Divide cheese mixture among squares, then spread evenly leaving less than 1in border. Brush borders with butter, fold up sides, pinch corners to seal and bake until pastry is golden and filling sets (15-20 minutes), then cool on a wire rack.

Meanwhile, combine juices, dessert wine and remaining honey in a saucepan and stir over medium-high heat. Bring to the boil and simmer until syrupy (8-10 minutes), then set aside to cool.To serve, scatter figs over tarts and drizzle with honey syrup.
bon appetit!

Posted by M. at 2:00 PM