Chevre and Walnut Tartlets

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/4 cup heavy cream
  • 1 tablespoon chopped fresh rosemary
  • Freshly ground black pepper
  • 4 tablespoons chopped toasted walnuts, optional
  • Rocket greens ( arugula), optional
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Directions

Preheat the oven to 400 degrees F.

In a saucepan large enough to hold the figs in one layer, heat the port and dissolve the sugar. Set in the figs, cover with a round of parchment, and simmer 10 minutes. Remove the figs, and boil the port down to sauce consistency. Set aside.

Cut 4 (4-inch) rounds from the pastry. Lay them on a parchment-lined baking sheet. Lay a second baking sheet on top, and bake until lightly golden, 15 to 20 minutes.

In a mixing bowl, cream the chevre with a spoon, and stir through the cream until smooth. Stir through the rosemary, and season with pepper.

When the pastry is golden, remove the top baking sheet. Spread the rounds with the cheese mixture. Halve the figs and arrange over the cheese, then scatter over the nuts, if using. Bake until the cheese is hot, about 5 minutes. Serve with rocket green, if using, and with a swirl of port syrup on the side.

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5

Newest Ratings and Reviews

Read all 8 reviews

  • on November 18, 2012

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    I made this for guests and everyone loved them. The port wine sauce is to die for.

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  • on September 05, 2012

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    The combination of crisp p-pastry and poached figs is superb. This would work with a Stilton too, if chevre is an issue with some diners.

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  • on June 13, 2012

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    Delicious!!! Made these appetizer size. I accidentally reduced the port sauce too much and ended up with candy. So I diced the figs and topped with a drizzle of chestnut honey and then sprinkled on the toasted walnuts. Cannot wait to make them again using a different herb. Great job Laura!!

    people found this review Helpful.
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