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.
SO many things. I love when chilies are fresh in the summer. Sun dried tomatoes. Herbs are at their best. Would love to be able to preserve them longer. The list is endless.
I have been looking at a Food Saver but haven’t decided yet … winning would make my decision so much easier :)
I buy meat in bulk at Costco and having this food saver would allow me to keep my meat longer.
I would love to use this for when I buy my meats in bulk while they’re on sale and then portion them to the size I use for cooking! That would just be the beginning though, it’d also be awesome to have when I make large batches and want to freeze half! :)
I buy 5 lbs or more of organic ground beef, sausage and bone-in chicken breast when they are on sale at our local meat market. I brown the beef and sausage and pack into one pound ziplocs and freeze for easy use in casseroles, tacos, biscuits and gravy. I cook the chicken in my crock pot, all day, with a can of broth and then strain the broth for use in soup or casseroles and take chicken, from the bone and freeze in recipe size amounts for use when a recipe calls for cooked chicken. It makes meal time easy for me or my husband to prepare as we are disabled and cooking isn’t as easy as it once was. This food saver would keep our frozen meat fresher for a long period of time.
I’d use a foodsaver for when I power cook.
We buy our meats in bulk and freeze them. This food saver would allow us to keep our meats fresher longer.
I would love to have a food saver to extend the life of our fresh vegetables out in the garden! Thanks for the basil tip!
I would sure use this prize when i make big pots of comfort soup during the winter stormy days here on the coast……
This tart looks amazing. My husband, best friend and I are going to a concert tomorrow night. We were going to go out to dinner first, but I think this might be way better. At home with a salad and a fabulous tart for dinner, then a concert, could it get any better?
I cannot believe those peppers were not frozen, did I misunderstand that they were in the FRIDGE??? for 7 weeks?
I would save my cheese! I’m only one person and love my variety of cheeses on hand at all times!
Beautiful dish- Love the pop of red-
I would use it for storage- we are big on stocking up. So trips to the butcher would be followed by preparing all the food for the freezer.
I’ve had a FoodSaver for years; I tell my daughter and her friends that the key to saving money on food is Costco and a FoodSaver. Meat especially; I still buy in bulk though both daughters are now on their own and meat stays great for a year or more. Could not live without it. Could use a new one though. :)
What a gorgeous tart; perfect for this season!
I would use the vacuum sealer to freeze all my seasonal vegetables!
Cant wait to win this ;) No more wasted food!! Haoray!!
Thanks for the giveaway!
My family has shrunk… its now just me and my husband. So much food goes to waste. The Vacuum sealer would help solve the problem.
I would use the food saver to stock my freezer with batches of soups and stews to make the busy holiday weeknights even easier!
I want to buy our meat in bulk and break it into smaller packages. The foodsaver would be perfect for that.