These Fig and Goat Cheese Tartlets bring together creamy, tangy, and subtly sweet flavors in a light, bite-sized appetizer.
Made with crisp phyllo shells, protein-rich goat cheese, and fiber-filled figs, they provide a balance of good fats and low saturated fat, making them both delicious and nourishing.
Quick to assemble and ready in just 20 minutes, they’re an effortless yet elegant option for everyday entertaining or meal prep.
20-Minute Fig and Goat Cheese Tartlets
Equipment
- 1 Baking sheet
- 1 Small spoon (for filling)
- 1 Knife (for slicing prosciutto)
- 1 oven
Ingredients
- 1 package phyllo shells 15 shells
- 4 ounces soft goat cheese chèvre
- ¼ cup fig preserves
- 4 slices prosciutto
- Fresh thyme leaves for garnish
Instructions
- Preheat the Oven for Baking: Begin by setting your oven to 350°F (175°C). Allowing the oven to fully preheat is important so that the phyllo shells bake evenly and develop a crisp, golden finish. Preheating also ensures the cheese softens and the fig preserves warm through without overcooking the delicate shells.
- Prepare the Baking Sheet: Take out a standard baking sheet and line it with parchment paper (optional, but it helps with cleanup and prevents sticking). Arrange all of the phyllo shells in a single layer, leaving a little bit of space between each one so they bake evenly. If the shells are packaged in a tray, carefully separate them to avoid breakage.
- Slice the Prosciutto into Portions: Using a sharp knife or kitchen scissors, slice each slice of prosciutto into four smaller pieces. The pieces should be bite-sized, small enough to fit neatly inside each phyllo shell without overwhelming the other ingredients. If you prefer a rustic look, you can also gently tear the prosciutto into pieces with your hands, which adds a more natural texture.
- Fill the Shells with Goat Cheese: Spoon about ½ teaspoon of soft goat cheese into the base of each phyllo shell. Use the back of the spoon to gently press the cheese down so it fills the shell without spilling over the edges. This creamy base adds tanginess and provides a cushion for the sweet fig preserves. For easier filling, let the goat cheese soften at room temperature for a few minutes before using.
- Add the Sweet Fig Preserves: Next, spoon about ¼ teaspoon of fig preserves directly over the goat cheese layer in each shell. The preserves should lightly cover the cheese without overflowing. This step gives the tartlets a naturally sweet, jammy flavor that balances beautifully with the tangy cheese and savory prosciutto. If the preserves are thick, stir them first to loosen for easier spooning.
- Layer with Prosciutto: Take one prepared piece of prosciutto and place it gently on top of the fig preserves in each shell. Tuck the edges inside the shell or let them stick out slightly for a decorative, rustic appearance. The saltiness of the prosciutto adds contrast to the sweetness of the figs, creating a perfect sweet-and-savory balance in every bite.
- Bake Until Crispy and Warm: Place the baking sheet on the center rack of your preheated oven. Bake for 7 to 10 minutes, or until the phyllo shells are lightly golden and crisp, the goat cheese softens, and the fig preserves begin to bubble slightly. Keep a close eye toward the end of baking to prevent the shells from over-browning, as phyllo can burn quickly.
- Add Fresh Thyme Garnish: Carefully remove the baking sheet from the oven and allow the tartlets to cool for 1–2 minutes. While still warm, sprinkle each tartlet with 3–4 fresh thyme leaves. The thyme adds a fragrant, earthy note that brightens the flavors and makes the tartlets look more elegant when served.
- Serve and Enjoy: Transfer the finished tartlets to a serving platter and enjoy them while warm, when the cheese is soft and the shells are crisp. These are best eaten fresh from the oven, but they can also be reheated gently if made ahead. Serve them as an appetizer for parties, holidays, or casual gatherings where you want something simple yet impressive.
Notes
- Phyllo shells bake quickly, so keep a close eye to prevent over-browning.
- Soft goat cheese spreads easily if brought to room temperature before filling.
- Fig preserves can be swapped with apricot, pear, or even caramelized onion jam.
- Tear prosciutto by hand for a rustic look, or slice neatly for elegance.
- Garnish with fresh herbs like thyme, rosemary, or basil for added aroma.
- Best served warm, straight from the oven, for maximum crispness and flavor.
- Can be made vegetarian by omitting prosciutto.
- Works beautifully as a holiday appetizer or wine-pairing bite.
- Tartlets reheat best in the oven rather than the microwave.
- A drizzle of honey adds an extra layer of sweetness.
Chef’s Secrets for Perfect Tartlets
The secret to making these tartlets shine lies in the balance of textures and flavors.
Since phyllo shells are delicate and prone to browning quickly, keep your oven rack in the middle position for even heat distribution.
Allow the goat cheese to soften slightly before filling, which not only makes it easier to spoon into the shells but also ensures it melts smoothly when baked.
Don’t overfill with preserves—less is more—since a small amount delivers plenty of sweetness without overpowering the cheese.
Lastly, sprinkle thyme at the very end to preserve its bright, fresh aroma instead of baking it into the tartlets.
Serving Suggestions and Pairing Ideas
These tartlets are best served warm, arranged on a platter as bite-sized appetizers for parties, wine nights, or holiday gatherings.
Their sweet-and-savory profile pairs beautifully with sparkling wines, light reds, or even a crisp white wine like Sauvignon Blanc.
For a more casual setting, pair them with a fresh green salad to create a light lunch or snack plate.
To elevate presentation, drizzle a touch of honey or balsamic glaze over the tartlets before serving.
They also pair wonderfully with charcuterie boards, adding a creamy, fruity contrast to cured meats and cheeses.
Storage Tips and Reheating Instructions
These tartlets are best enjoyed fresh out of the oven, but they can be made in advance if needed.
If storing, allow them to cool completely, then place them in an airtight container in the refrigerator for up to 2 days.
To reheat, avoid the microwave as it softens the shells; instead, warm them in a preheated oven at 325°F for 5–7 minutes until crisp again.
If you’d like to prepare ahead, you can assemble the tartlets (without baking) a few hours before serving and keep them refrigerated—just pop them into the oven when ready to serve.
Frequently Asked Questions
1. Can I make these vegetarian?
Yes! Simply skip the prosciutto and keep the goat cheese and fig preserves. You’ll still get a wonderful sweet-and-savory flavor balance, and you can add a sprinkle of toasted nuts for extra texture.
2. What can I substitute for fig preserves?
Apricot jam, pear preserves, or even caramelized onion jam make excellent alternatives. Each brings a unique flavor twist while keeping the balance of sweet and savory intact.
3. Can I prepare these ahead of time?
Absolutely. You can assemble the tartlets in advance and refrigerate them unbaked for up to 6 hours. When ready, simply bake as directed. For best crispness, avoid baking too far ahead of serving time.
4. Do these tartlets freeze well?
It’s best not to freeze them, as the phyllo shells can lose their delicate crispness after thawing. For make-ahead convenience, prep and refrigerate instead of freezing.
5. What wine pairs best with this recipe?
A sparkling wine like Prosecco enhances the salty-sweet notes beautifully. For still wines, a crisp Sauvignon Blanc or a light Pinot Noir are excellent choices that won’t overpower the delicate flavors.
