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Cherry Berry Honey Goat Cheese Phyllo Tart

Total Time: 43 MIN Makes: 1 tart - 8 slices
Prep Time: 25 MIN Cook Time: 18 MIN

Cherries, blueberries and coconut are some of the fresh flavors of summer in this delicious, flag-inspired phyllo tart.

  • 10 sheets Athens® Phyllo Dough (9” x 14”), thawed
  • 1/3 cup unsweetened coconut
  • 1 ½ tablespoons cinnamon sugar
  • 1 lime, zest and juice separated
  • ½ cup butter, melted
  • 8 ounces goat cheese, softened
  • 3 ounces cream cheese, softened
  • 1/3 cup honey
  • 1 tablespoon heavy cream
  • 2/3 cup confectioners sugar
  • ¼ cup cherry spreadable fruit
  • 40-50 cherries, halved and pitted
  • 30-35 blueberries


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF.

In a small bowl, combine unsweetened coconut, cinnamon sugar and lime zest. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on baking tray and lightly brush with butter and sprinkle with 1 teaspoon coconut mixture. Repeat with nine more sheets of phyllo to make a stack of ten layers. Reroll unused phyllo sheets and follow storing instructions on package. Bake for 12-18 minutes or until the phyllo is golden brown. Remove from oven and cool.

Using a stand or hand mixer, combine goat cheese, cream cheese, honey, heavy cream, 1 teaspoon lime juice and confectioners sugar, mixing until smooth. In a medium bowl, mix together 2/3 cup of cheese mixture with cherry spreadable fruit. Place white and red cheese mixtures in piping bags, or Ziploc bags with the corner snipped. Pipe a white square shape in the top left-hand corner spreading mixture to fill in the square. Pipe thirteen stripes horizontally across the remaining surface alternating red and white, starting and ending with red. Place blueberries close together in white square and place cherries cut side up side by side in red stripes.


Serving size: 1 piece (130g), Amount per serving: Calories 360, Total Fat – 20g, Saturated fat – 12g, Trans Fat – 0g, Cholesterol – 55mg, Sodium – 130 mg, Dietary Fiber – 2g, Total Carbohydrate – 28g Sugars – 0g, Protein –6g, Vitamin D – 0%, Potassium – 2%, Calcium 4%, Iron 0%


5 teaspoons sugar mixed with 1 teaspoon cinnamon may be substituted for cinnamon sugar.