20 January 2008

Mini Me Goat Cheese & Tomato Tarts...Getting Back My Mojo

One of my favourite hors d'oeuvres to serve my friends and family is my version of a goat cheese, tomato and basil tart. Most often I prepare one large tart using puff pastry as seen here . When I am looking for something more on the lines of a finger food I turn to the mini filo tart shells from the Athens company of Cleveland, Ohio. I still get all the wonderful basil, goat cheese and tomato flavours in one small mouthful!! For a crispier tart shell I bake the shells for a few moments in the oven and then for the final stage broil the filling for another few moments. These seem to disappear quite quickly so they can't be all bad!!

If you haven't come across these mini filo shells in your local markets try and seek them out. They also make wonderful mini quiches as well. They are limited only by your imagination!!!

Austin Powers would get his mojo back eating these tarts...I'm sure of it!!

**Goat Cheese & Tomato Tarts**

BASIL OIL

1 large bunch fresh basil, or 2 small
125 ml peanut or grapeseed oil, or enough to cover leaves (see method
½ cup olive oil

FILLING


1 package mini filo tart shells
5 each ripe tomatoes (the tiniest you can find)
350 g soft goat cheese
6 fresh basil leaves, cut chiffonade
Sugar for sprinkling
Olive oil for brushing

BASIL OIL: Pluck the basil leaves from the stems. Place the stems and leaves in a small saucepan. Add enough peanut or grapeseed oil to cover. Heat the oil and basil slowly over low heat, then remove and let stand for 10 minutes.

Transfer the contents of the pan into a beaker and puree until smooth with a stick or immersion blender. Pour the puree through affine sieve placed over a bowl, then transfer to clean bottle; let cool completely and then add olive oil.

If desired (for extra crispiness) Preheat oven to 350F. Place filo shells on baking sheet. Bake for 3 to 5 minutes. Allow shells to cool before filling.


TART FILLING: Slice the tomatoes 1/3-inch thick, sprinkle lightly with sugar on one side and pan fry on the sugared side in a heated nonstick pan for a moment, then remove quickly. Carefully transfer to parchment paper to cool. Thinly slice the cheese and set aside. ( a soft cheese knife makes the cutting of the soft cheese so simple!!)


Preheat the broiler. Add a teaspoon of goat cheese to each tart. Place a tomato slice on top. Distribute the basil chiffonade evenly among the tarts. Brush each tart lightly with oil.


Slip the baking sheet under the broiler 5 –inches from the heat source and grill until glazed and warm. Transfer the tart to the centre of a warmed plate. Drizzle a line of basil oil around the tarts and serve immediately. Best Blogger Tips

39 comments:

  1. Simple presentation, good photo, no left overs...good show Val!

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  2. I haven't seen little filo shells like this, but I suppose with a little fiddling I could mould some on some mini bowls I have. Nice filling!

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  3. I have been assigned to come up with some things for my aunts art showing. I will give these tart shells a try.

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  4. Yum! Love goat cheese. The tarts look so good. Nice appetizer for a dinner party.

    Thanks
    Sharona May

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  5. Feh. Maybe if I'd had more mojo, our Chargers would have won this afternoon.

    Some of my favorite flavors...Goat's cheese and anything has my heart! They sound lovely!

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  6. Val, I love the addition of the basil oil, the combo's are all great! I can see why they all get eaten up fast!

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  7. These are adorable - sure wish I had some right now. They look really good!

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  8. Ready made filo shells are a great idea. These look delicious.

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  9. Thanks for visiting my blog and what a wonderful blog you have here! Your goat cheese tarts look amazing... one to bookmark for later! I will be sure to call by many times now.

    If you want to exchange links please let me know.

    Rosie x

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  10. I definitely have to try this soon--anything with goat cheese ranks highly in my book. ;-) These look and sound delicious!

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  11. Those look great Valli! I am sure it would get anyone's mojo going! :)

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  12. I love anything in mini form!! These sound delicious!

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  13. I had philo dough in my fridge and is specially good for these summer days.
    Thanks for share

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  14. No wonder why they disappear so fast! They look so appealing and so easy to do... I'm not a cheese fan but I think I would go for one or two of these!!!!

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  15. Oh these are just too cute! I am going to check our stores here to see if I can locate. These will be great for my guests in February!

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  16. I've never seen those mini phllo tart shells. I've got to look for them since they make such a gorgeous presentation.

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  17. Those tarts look really good! I will have to look for the mini shells.

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  18. Oh my good gracious! This looks like pure heaven! I think I may have seen mini phyllos at my "fancy schmancy" grocer...I'm definitely going to check again! Beautiful and delicious, Valli! :)

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  19. I have some of those shells in my freezer right now! I like them- they'e so petite and cute.

    I'm craving goat cheese now, too. Nice and pungent.

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  20. My better half would love these. Unfortunately for him, I can't stand the smell of goat cheese. Maybe I will make this for him one day. :)

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  21. Mmm yum. I just recently got a mini muffin pan so I need to try making something like this.

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  22. I'll have to look out for the shells, I usually make my own.
    Mmmm...... wonderful flavour combinations here, all my favs in one bite!

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  23. Did you find the mini filo tart shells at Superstore? I never seen those. What a great idea to fill them with goat cheese and tomato. You can't go wrong with that combination.

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  24. Really lovely recipe Valli!!! I love it so, buy one quetion, for this time I dont find philo dough what other dough may be??? xxx Gloria

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  25. I'd eat anything that got my mojo going but I'd eat these even if they didn't!

    I've never seen ready made filo tart shells. Such a good idea because if you make them yourself it dries out quick if you don't work fast, at least it does for me.

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  26. I loved all your photographs. These bit sized tarts look nice!

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  27. those shells look beautifullll and crisp

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  28. Such pretty tarts, Valli, I love how they are perfectly one bite. You can't go wrong with goat cheese and tomato.

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  29. Goat's cheese, tomato and basil is a match made in heaven. Love the filo cases.

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  30. Oh I just adore this combination. What fabulous little tarts!

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  31. I just adore these flavours. Gorgeous tarts!

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  32. Hi Val! Marcie from Red Tractor here. It was so nice to read your great memories of the time you spent with us in Kea. I enjoy reading your blog, keep up the great work!

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  33. Have never seen these tart shells before but I can imagine the taste with the goat cheese and tomato.

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  34. I always like the idea of individual tarts, they make for such pretty presentation and yours is no exception.

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  35. I know I will love these just by reading the ingredients. Thanks Val :)

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  36. Wow, I think this is going to go into my favourites folder for my mom's birthday. She loves things like this, and this year's a big party for her!

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  37. Oh how pretty! That's sure to be a hit at any party!

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  38. Those are so cute! I'd have to make the shells - with purchased filo, of course, but they're darling! (and I love, love, love goat cheese)

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  39. I'm always looking for new appetizer ideas - and anything with goat cheese pretty much seals the deal for me.

    These are on my list to try.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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