A very delicious appetizer! It is a bit time consuming but so good!
Pear and Goat Cheese Phyllo Tart lets
4 tsp butter
2 onions, finely chopped
2 cups ripe pears, finely chopped, cored and peeled
1 tsp granulated sugar
1 tsp balsamic vinegar
pinch salt
3 sheets phyllo pastry
2 tbsp melted butter
300g creamy goat cheese
2 cloves garlic, minced
pinch salt
24 whole fresh sage leaves
(shopping tips- I suggest buying the goat cheese at Costco or Superstore, it is going to be expensive at your local grocery store for that much. Also, I have never used the sage leaves as they aren't always that easy to find and it is more of a garnish that looks pretty that anything else) Preheat oven to 400.
1) Melt 3 tsp of the butter over medium heat in a fry pan, cook onions for 5 minutes, stir occasionally.
2) Add remaining butter and the chopped pears, cook, stirring occasionally. It should take about 10 minutes until the pears are tender and turning brown.
3) Add sugar, vinegar and a pinch of salt. Cook, stirring until most of the liquid is evaporated. About 2 minutes. Let this mixture cool to room temperature. This can be stored and refrigerated for a day, This way you could do it ahead of time to save time, also if you are having people over you may not want your place to smell like onions!
4) Place one sheet of phyllo pastry, brush sheet with some of the melted butter. Lay a second sheet of phyllo pastry on top, brush with butter, add a third sheet and brush this with butter.
5) Cat layered phyllo lengthwise into 4 strips and crosswise into 6 strips to make 24 squares. Press the squares into mini muffin trays.
6) Mix together goat cheese, garlic and the last pinch of salt. Put 1 tsp of pear mixture and top with 2 tsp of goat cheese mixture, smooth the cheese mixture down on top. Garnish with sage leaf if you have them.
7) Bake for 10 minutes or until pastry is golden and filling is hot. Serve warm, also taste good cold! Makes 24 tarts. I found that it makes more like 30 tarts, but I guess it depends on how accurate you are with your measuring too.
Pear and Goat Cheese Phyllo Tart lets
4 tsp butter
2 onions, finely chopped
2 cups ripe pears, finely chopped, cored and peeled
1 tsp granulated sugar
1 tsp balsamic vinegar
pinch salt
3 sheets phyllo pastry
2 tbsp melted butter
300g creamy goat cheese
2 cloves garlic, minced
pinch salt
24 whole fresh sage leaves
(shopping tips- I suggest buying the goat cheese at Costco or Superstore, it is going to be expensive at your local grocery store for that much. Also, I have never used the sage leaves as they aren't always that easy to find and it is more of a garnish that looks pretty that anything else) Preheat oven to 400.
1) Melt 3 tsp of the butter over medium heat in a fry pan, cook onions for 5 minutes, stir occasionally.
2) Add remaining butter and the chopped pears, cook, stirring occasionally. It should take about 10 minutes until the pears are tender and turning brown.
3) Add sugar, vinegar and a pinch of salt. Cook, stirring until most of the liquid is evaporated. About 2 minutes. Let this mixture cool to room temperature. This can be stored and refrigerated for a day, This way you could do it ahead of time to save time, also if you are having people over you may not want your place to smell like onions!
4) Place one sheet of phyllo pastry, brush sheet with some of the melted butter. Lay a second sheet of phyllo pastry on top, brush with butter, add a third sheet and brush this with butter.
5) Cat layered phyllo lengthwise into 4 strips and crosswise into 6 strips to make 24 squares. Press the squares into mini muffin trays.
6) Mix together goat cheese, garlic and the last pinch of salt. Put 1 tsp of pear mixture and top with 2 tsp of goat cheese mixture, smooth the cheese mixture down on top. Garnish with sage leaf if you have them.
7) Bake for 10 minutes or until pastry is golden and filling is hot. Serve warm, also taste good cold! Makes 24 tarts. I found that it makes more like 30 tarts, but I guess it depends on how accurate you are with your measuring too.
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