Sun-dried Tomato Goat Cheese Tart
Since we had some extra sun-dried tomatoes lying around (left-over from our infused vodka experiment) and some pre-made phyllo dough in our fridge, we decided to put this little tart together. The results were definitely a lovely afternoon treat.
Phyllo dough (also spelled “filo”) is a favorite in our house. We always use the pre-made kind, since it is really difficult to get the dough so even and thin by hand. But if you want to try and make it yourself, here is a recipe with detailed instructions. One thing to remember about the pre-made kind, it has a tendency to dry out quickly, so you will need to make fast work once the package is open.
The nice thing about working with phyllo is that if prepared properly, you always get this nice flaky crunchy effect that compliments almost any soft filling.
We used a mild crumbly goat cheese to round out our filling in this recipe. Our choice was in part due to its low lactose content. But the taste combination of sun dried tomatoes and goat cheese is also a classic and rightly so.
We served our tarts with salad as a lunch but if you made bite-sized portions of this dish, it would also be really quite good for a party.
Sundried-Tomato Goat Cheese Tart
Makes 6 muffin-sized tarts
2 medium-sized onions
1.5 tablespoon butter
0.5 tablespoon olive oil
1 cup of chopped sun dried tomatoes
50 g crumbly & mild goat cheese
2 tablespoons rice wine vinegar
1 heaping teaspoon sugar
2 tablespoons chopped fresh mint
Phyllo dough, cut into 12cm x 12cm squares (or the size that corresponds to your baking tray)
Additional melted butter
Instructions: Grease the muffin tray, put aside. Turn on the oven to 200 degrees Celsius.
In a large frying pan, add some oil and melt the butter. Sauté the onions for a couple of minutes and add the tomatoes. Cook this mix on low heat until the onions become golden. Add the rice wine vinegar, the sugar and a little water. You want the sun-dried tomatoes soft and the onions caramelized. When you see that the sides of the pan are starting to have some browned sugar residue, it is time to take it off the heat.
Add the goat cheese to the mixture, mix well. Add the mint and season with salt and pepper (you may not need much if your sun-dried tomatoes are already very salty)
Next, on to the dough. Have your melted butter handy. Working quickly, add a first square of dough into one of the prepared muffin forms. Coat the top of this layer with butter and add a second square. If you feel that it needs an third layer, go for it. Or just cut out a circular piece of phyllo to reinforce the bottom of the tart. repeat this for all 6 of the muffin forms.
Add the filling evenly in the tart forms, and stick the pan in the oven. Bake for 10-15 minutes, but check on it frequently, you want the exposed phyllo dough to be a rich brown color, but not burnt.
Serve with a side green salad.