Goat Cheese Tarts with Lemon-Fig Compote

Ingredients

• Salt
• Sugar
• Milk
• Egg
• Flour
• Egg white

Directions

1. For the compote, add the first 7 ingredients to a medium saucepan and bring the mixture to a boil. Put the lid on, lower the heat, and let it gently simmer for 20 minutes, stirring now and then. Take off the lid and continue simmering until the mixture has cooked down to about 1 cup, about 30 minutes. Take the pan off the heat and let it cool.
2. Transfer the fig mixture to a food processor and pulse 5 times, or until it is finely chopped. Scrape it into a small bowl, cover, and refrigerate.
3. For the tarts, heat the oven to 350 degrees.
4. Set the phyllo shells in one even layer on a jelly-roll pan. Put the cheeses in a medium bowl and beat them with a mixer on medium speed until smooth. Beat in the egg white until incorporated, then beat in the milk. Stir together the sugar, flour, and salt, then add that mixture to the cheese mixture and beat until well combined.
5. Fill each phyllo shell with about 1 1/2 teaspoons of the cheese mixture. Bake at 350 degrees for 15 minutes, or until the shells and filling are lightly browned. Let the tarts cool on a wire rack, then spoon about 1 1/2 teaspoons of compote over each one.