I absolutely love a nice fresh, soft goat cheese. The creaminess, tartness, slight saltiness, and depth of flavours in a good goats cheese make it one of the most enjoyable cheeses to eat.
A while ago while preparing for a catering event I had the idea of mixing goat cheese with a bit of dried lavender I had purchased while in Maui. The result, when paired with a bit of honey, was magical. The lavender brought a beautiful floral quality to the cheese and the honey really just set everything off.
This recipe is a great one to use for an appetizer or just for a snack with friends. Enjoy!
Lavender Goat Cheese Tart with Cranberry Port Compote
16 six-inch circles of phyllo pastry
600 g soft goat cheese
1 tablespoon dried lavender ground into a powder
1 cup fresh cranberries
100 ml port wine
1/2 cup sugar
In sets of four, layer the phyllo pastry circles with a brushed coating of clarified butter in between each layer. Line 4 greased four-inch round skillets or baking dishes with the pastry like you would for a pie crust. Mix the goat cheese with the lavender and divide between the four pastry lined skillets. Bake in a 360°F oven for 15-20 minutes or until the cheese starts to brown slightly on the top and the pastry is golden.
For the compote, simply add all the ingredients to a small saucepan and cook over medium heat until it is a thick, jam-like consistency. Let it cool and spoon on top of the finished tarts. Drizzle with a bit of good quality honey and serve.