Goat Cheese Red Pepper Tart
A savory tart made with creamy goat cheese, basil, and candied red peppers, both luxurious and inviting. The perfect side dish for any holiday meal.
I’m a sucker for savory pies and tarts, especially around the holidays.
The crisp buttery crust layered with cheese, herbs, and toppings is almost more than I can bear.
Every fall I bake up a new variety to share with friends and family at holiday events. Last year’s green bean mushrooms tart was a huge success. And before that there was a lovely not-so-sweet pear and brie tart, and a fresh tomato tart that was hard to beat.
Coming up with obscure traditions that only mean something to me is big fun in my little world… like annual savory tart day!
Whoohoo!
Plus, savory tarts offer a sneaky platform for smuggling veggies into your children. No one ever argues about eating vegetables when they are served in pie form.
That is a fact.
Our farmers markets are closing down for the year, but fortunately, I saved some of the best peppers this season with my FoodSaver Vacuum Sealer.
Remember my post about experimenting with a FoodSaver?
I vacuum sealed some vibrant red Italian Marconi Peppers in September, put them in my basement fridge for later use, and forgot all about them.
Then earlier this week, I found them down stairs and was amazed to see that they were still in good shape 7 weeks later.
7 WEEKS, GUYS!
I am officially sold on my FoodSaver. The basil I vacuum sealed lasted 2 whole weeks, and that is approximately 12 days, 8 hours, and 42 minutes longer than it usually lasts. Give or take a few minutes.
This easy tart is filled with ultra creamy goat cheese and fresh basil leaves. Then topped with sweet sliced red pepper, and a little drizzle of honey, so that the red peppers “candy” as the tart bakes. See how glossy they are?
The sweet and tangy quality of the red pepper top works wonders with the cream goat cheese filling below. This was a match made in heaven.
Goat Cheese Red Pepper Tart
Ingredients
For the Crust:
- 1 1/4 cup Gold Medal Flour
- 1 stick COLD unsalted butter cut into cubes
- 1/2 teaspoon sea salt
- 3-5 tablespoons ice-cold booze whiskey, brandy, vodka
For the Filling:
- 10 ounces chevre goat cheese softened
- 1 large egg
- 1 bunch fresh basil
- 2-3 Marconi sweet peppers or red bell peppers cut into thin rings
- 1 tablespoon honey
- Salt and pepper
Instructions
- Preheat the oven to 350 degree F. For the Crust: Add the flour, butter and salt to a food processor, and pulse until chopped into small pellet-like pieces. Pour the booze over ice to chill, then strain the ice and add 1 tablespoon at a time, pulsing the mixture, until in just comes together. Form into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- Once the dough has chilled, flour a work surface and a roll it out into a large 11-inch circle. Carefully fold it over the rolling pin and move to a tart pan. Lower the crust into the pan, don't stretch. Fit the crust down into the edges, then crimp off the excess dough over the top of the pan.
- Mix the softened goat cheese and egg until smooth. Then spread evenly at the bottom of the tart. Lay a a single layer of fresh basil leaves over the goat cheese. Then layer the red peppers over the basil leaves, overlapping. Drizzle the honey over the top and sprinkle with salt and pepper.
- Bake the tart on the lowest rack for 35 minutes, until the crust is baked through and the red peppers and honey look "candied" and glossy. Cool for at least 15 minutes before cutting.
Nutrition
Disclosure: This post is sponsored by FoodSaver. All opinions are my own.
Ooh this looks just gorgeous! I’m obsessed with goat’s cheese, and roasted red peppers are amazing. I love how you cut full round slices of the peppers, looks so pretty!
I would use a food saver system to help with buying in bulk and making items ahead and freezing them.
I always buy fresh vegetables, and I’m pretty limited with just going to Kroger as it is quick and easy. With this, I could go to our farmers market, which does take more time and effort, and SAVE all of that lovely produce for more than a few days! That would be fantastic!
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I seriously love my foodsaver! I just made a recipe from produce i bought fresh at the farmers market in september! your tart is stunning, Sommer!
I would use the food saver to preserve garden veggies.
I’d use the foodsaver to freeze meat!
Oh my goodness, I would use this all the time! I can never use fresh herbs fast enough so some of it always goes bad. This would be an amazing way to preserve them!
I would stock up on fruit and freeze it!
What a great idea, savory tart day! Could do that once a month. Anything that saves home grown produce has my vote!!
I would seal EVERYTHING!!! lol Meats, veggies, freezer meals…
We have an older Foodsaver, but I’d love an upgrade.
We love buying meats in bulk, and freezing into portions for two. :-)
I’d spend less time canning and more time enjoying my garden
Since I live in an area where there isn’t much organic meat, I buy meat in bulk whenever I am in such an area. With this foodsaver, it would allow me to keep my meat fresher for longer!
That is so, so, SO PRETTY! How I’d love a piece right now for lunch!
I would use this to keep meat fresher.
I can’t get over how *hungry* this is making me! It looks SO delicious! Great giveaway too!
This recipe looks fabulous! I love roasted red peppers and goat cheese. A food saver vacuum would help with freezing recipes I make in batches.