<<< Pasta with Ground Beef & Savoy Cabbage

>>> Pumpkin / Butternut Squash Bread

Goat Cheese & Greek Olive Tarts

Goat Cheese & Greek Olive Filo Tart
Jump to Recipe·Print Recipe·Trust With Google

It’s fun to have dinner parties for 4 or 6 or 8. (I can’t go higher than 8.)

It’s also fun, and much easier, to have a dinner party for 2.

We have, for as long as we’ve been married (decades), had a first course / starter for our weekend dinners.

Sometimes it’s as simple as a few asparagus spears or sliced tomatoes drizzled with Balsamic vinegar. Other times it can be much fancier. It depends on mood and how labor intensive the main dinner is.

The best part about first courses is they’re small so they can be a bit decadent.

The holidays are coming – have some fun with your food!

Monday posts in November: Fun First Courses.

Click here to Pin Goat Cheese & Greek Olive Tarts

Print

Goat Cheese & Greek Olive Tarts

Goat Cheese & Greek Olive Tart
Print Recipe

Purchased phyllo (fillo) dough is used to make cups for these little tarts, filled with Prosciutto, Greek Olives, and Goat Cheese.  They could be made smaller, using a small muffin pan, and eaten out of hand.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: First Courses

Ingredients

Scale
  • 2 sheets filo (phyllo) dough
  • 1 slice Prosciutto, chopped
  • 1 small leek, thinly sliced
  • 6 Greek olives, dry-cured, pitted, cut in half
  • 1 egg
  • 3 tbs chevre, soft goat cheese
  • 1 tsp basil
  • 1 tbs olive oil, divided
  • 2 ramekins, 2 1/2 – 3″ (6 – 7cm)

Instructions

  • Place ramekins on a baking sheet, brush lightly with oil and set aside.
  • Lay out 1 sheet of phyllo and, using pastry brush, lightly brush all over with olive oil.
  • Fold the sheet in half, lightly brush the top.
  • Fold in half again, the other way, so you have a small square.  Brush the top lightly with olive oil.
  • Pick the phyllo up by bringing all 4 corners together and carefully put inside a ramekin.
  • Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge.  It should all be rather loose.
  • Repeat with other sheet and ramekin.
  • Sauté leek in 1 tsp oil until tender, about 5 minutes.
  • Divide and place into phyllo-lined ramekins.
  • Divide the chevre and put on top of leeks.
  • Divide and add the Prosciutto.
  • Divide and add the olives.
  • In small bowl whisk together egg and basil.
  • Divide egg and spoon on top of olives.
  • Bake at 400F (200C) for 20 – 25 minutes.
  • When done remove from oven and carefully remove filo cups from ramekins.  Kind of wiggle, then turn upside down into your hand.
  • Serve, garnished with a few more olives.

Notes

Phyllo dough can be re-frozen twice. Keep unused phyllo covered until needed as it dries out quickly.
Substitute a large muffin cups for the ramekins.
The corners hanging over the edges will get quite brown very quickly – don’t worry, they won’t burn (Or, at least, mine didn’t).
Substitute cream cheese for the goat cheese.

Goat Cheese & Greek Olive Tart

For different flavors: Feta & Smoked Salmon Tarts

That’s it !