Makes 18 tartlets
1 Tbsp olive oil
1 cup sliced shallots (about 2 large)
3 cups dried figs, quartered
1/4 preserved lemon (or zest of 1 lemon plus 1/2 tsp salt)
2 rosemary sprigs
3 Tbsp balsamic vinegar
3 Tbsp honey
1/4 cup red wine
- Set a heavy pot over medium-low heat. Add oil and shallots and cook stirring occasionally until shallots are tender and golden brown, 6-8 minutes.
- Add figs, lemon, rosemary, balsamic vinegar, honey, and wine. Cook on low stirring occasionally until the mixture thickens and turns deep brown, about 15 minutes.
- Take off heat and cool slightly. Figs can be prepared several days in advance and refrigerated.
To assemble tartlets
1 Lb package fillo dough, thawed
Olive oil for brushing dough
Fig filling (see above)
4 oz mascarpone cheese
1/2 Lb “Great Hill Blue” cheese (or other mild blue cheese), crumbled
- Preheat the oven to 400F. Set the racks in the middle and bottom-third positions.
- Spray muffin pan with cooking spray or brush with oil.
- Lay out 5 layers of fillo dough brushing with olive oil between each layer. Keep the rest of the fillo covered with a damp paper towel.
- Cut the dough into squares 4 inches on each side. Fit the squares into muffin cups and repeat to make a total of 18 tart shells.
- Fill each tart with 1 Tbsp fig filling and top with 1/2 tsp mascarpone and 2 tsp blue cheese.
- Bake tartlets in the middle of the oven for 8 minutes. Move to the bottom-third and bake another 4 minutes or until golden brown.
- Let the tarts cool for 5 minutes, remove to a serving platter, and serve hot.
Tartlets can be made up to a day in advance, cooled, and refrigerated. To serve reheat at 375F for 8-10 minutes.