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    Home > Savory Recipes

    Published: Jul 31, 2014 · Modified: Mar 2, 2023 by Helen S Fletcher · This post may contain affiliate links · 8 Comments

    Goat Cheese Pesto Tart

    Finished Phot

    At the retail shop, the clientele loved this Goat Cheese Pesto Tart.  It is the perfect example of a savory tart and we did many of them.  This Goat Cheese Pesto Tart came from my love of peppers and basil - in this case,  pesto. While I appreciate goat cheese, I find it very astringent and usually cut it with cream cheese to mellow it out as I have done here.  I used this filling for small crostadas which we used as appetizers. We crossed slivers of red and yellow pepper on the top and they made a dazzling display on a tray when passed.  They can be made, as can the tart, ahead and frozen.

    For the crostadas, I would freeze them without the peppers on top, adding them after they had been reheated.  I particularly like to use this filling for the crostadas as it didn't lose its shape when heated.  We would pipe it on with a large star tip.

    This Goat Cheese tart demonstrates the use of savory tarts in your repertoire.  These can also be made in individual servings if you desire.  The number of servings depends upon the size of your pans.

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    Because I believe strongly in adding flavor to every element of the dish, I vary the crusts depending upon what I am putting in them. This asiago crust is a great example.  It's so good on its own, it can be rolled out, cut, pricked and served as snack crackers.  I sometimes make extra dough just for that purpose.

    This is a press in crust because you literally press it into the pan. These are often easier than roll out crusts.   I divide the dough for the sides and the bottom.  With the side and bottom separated, it is important to seal the seams well.  Despite that, areas sometimes separate from each other and require patching.  This is why it is important to save a small walnut-sized piece of the dough.  You will see in the photos that my crust did separate and how it is fixed.  This crust is sturdier than an American pie crust and doesn't get soggy as easily as a flaky crust.

    This Goat Cheese Tart is special any time of the year, but particularly in the summer with fresh basil and peppers in abundance.

    Asiago Crust for the Goat Cheese Pesto Tart
    Crust ingredients

    1 ½ cups flour (210 grams or 7 ½ ounces)
    ½ cup grated asiago cheese (45 grams or 1 ½ ounces)
    ½ teaspoon salt
    ¼ teaspoon cayenne pepper
    1 stick +1 tablespoon butter, cold and cut into pieces (125 grams or 4 ½ ounces)
    5 tablespoons ice water

    Preheat the oven to 350 degrees.  Lightly spray an 11” tart pan with a removable bottom with cooking spray.  Set aside.

    Dry ingred. in processor
    Processor - dry ingred mixed
    Butter in
    Butter cut in
    pouring water in
    Dough balled up
    dough divided
    half side rope in
    2nd half of dough on side
    overlapping dough
    Pressing in 1
    pressing 2
    Crust edges
    Bottom in
    Pressing bottom out

    Place the flour, cheese, salt, and pepper in the bowl of a processor fitted with a steel blade.  Process briefly to mix. Circle the butter over the dry ingredients and process until mealy.  With the processor running, add the ice water and process until it forms a ball.Reserve a small amount of the dough.  Divide the dough in half. Set aside one half.  Divide the remaining piece in half again. Shape one of the pieces into a thin rolland lay it along the inside of the rim of the baking sheet.  Repeat with the second piece, overlapping the edges. Press these rolls firmly along the edge of the pan. Press the bottom of the pastry firmly against the bottom of the pan so the edge of the dough is straight from top to bottom. Flatten the second half of the dough into a circle and place it in the middle of the bottom of the pan. Press it outwards toward the side. 

    Pressing bottom out 2
    Sealing edge
    Joined edges
    Cleaning top edge
    Spraying foil
    foil in pan
    beans in pan
    Par baked crust
    cracked edge
    Patching edge 1
    fixing edge 2

    Seal it to the side crust making sure the seam has been well sealed at the edges so it does not pull apart.Finish the top edge by pressing down on the top of the crust.Spray a piece of foil and place it, sprayed side down, into the tart shell fitting it well into the edges. Fill with beans to the top and bake for 20 minutes.  Remove the foil and weights and continue baking until golden, about 8 minutes more.  If the side has separated from the bottom at some point,patch it.  Using the reserved dough, roll very thinly and place it covering the crack.  This is easiest to do while the shell is warm.  With a small offset pointed spatula, work it into the crack. 

    fixing edge 3

    Repeat to fill any cracks.  If the bottom has cracked, simply work a bit of the reserved dough into the crack with the spatula.  Cool.

    PestoPesto ingred.

    2 ½ ounces basil leaves
    3 tablespoons toasted pine nuts
    2 medium cloves garlic
    Scant ½ cup grated parmesan or asiago cheese
    ¾ teaspoon salt
    ¾ teaspoon black pepper
    2 to 3 tablespoons olive oil

    Pesto ingred. in processor
    Pesto processed
    Oil in Pesto
    Pesto - paste

    Pull the leaves off the basil stems.  You should have about 1 ½ cups.  Place all but the oil in the bowl of a food processor.  Process to chop finely.  Add the olive oil down the feed tube while the processor is running.  Use only enough oil to make a thick paste.Yield:  Approximately 10 tablespoons. Drop leftovers  by tablespoons onto waxed paper.

    Pesto dollops

    Freeze; store in a freezer bag or container.

    Filling for the Goat Cheese Pesto Tart
    Filling Ingredients

    2 red peppers
    1 yellow pepper
    ½ pound goats cheese, room temperature
    4 ounces cream cheese, room temperature
    3 tablespoons pesto
    1 tablespoons flour
    ¼ cup milk
    ¼ cup cream
    ¼ cup white wine
    ⅓ cup grated asiago

    Preheat the oven to 350°F.  Line a baking sheet with foil, spray it and set aside.

    Pepper cut in half
    Red pepper cleaned
    Roasted Pepper
    Raosted pepper
    Skinning red pepper
    Peppers in shell

    Cut the peppers in half.  Quarter and seed the peppers.  Drizzle with olive oil and toss.  Place the peppers on the prepared pan.  Roast for 15 minutes; turn them over and roast for 15 minutes more or until the skin separates from the pepper.  Cool while preparing the filling.  Remove the skin from the peppers and blot dry if they are at all wet.  Cover the bottom of the shell with the peppers.  Set aside.

    Cheeses in processor
    Cheeses processed
    Pesto in
    Pesto in filling processed
    Filling pouring in
    Filling smoothed out

    Place the goat’s cheese and cream cheese in the bowl of the food processor.  Process until creamy and blended.  Add the remaining ingredients.  Process until completely mixed, scraping as necessary.  Pour over the peppers in the shell.  Smooth in the shell.Bake for 20 to 25 minutes until set.

    Cool 5 to 10 minutes before cutting.  Serve the Goat Cheese Pesto Tart hot or room temperature.  This also freezes very well.  Heat at 300°F  for 20 to 25 minutes to thaw and heat.

    If you enjoyed this article, you might want to take a look at:

    Stuffed Italian Bread (Pane Bianco)
    Bacon and Cheddar Popovers

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    Reader Interactions

    Comments

    1. manisha says

      August 06, 2014 at 11:46 pm

      Will make this for special supper planned on the 9th...my shoppping list is ready :)

      Thank you sooo much Helen.

      Reply
      • hfletcher says

        August 07, 2014 at 3:26 pm

        So happy you have plans for this Manisha. I think you will enjoy it.

        Reply
    2. sallybr says

      July 31, 2014 at 8:11 am

      Another masterpiece! You are such a natural teacher... This would be outstanding in single servings - or small servings. I have a hamburger bun baking pan that could work quite well. Something to consider for a dinner party

      Reply
      • hfletcher says

        July 31, 2014 at 9:45 am

        Hi Sally: I agree completely that these would be marvelous for a dinner party or a luncheon with a salad and some fruit. Thanks for the comment on my teaching. I love teaching and it is very satisfying to know people are excited to get the blog and that they use the recipes or other information.

        Reply
    3. Mari gold says

      July 31, 2014 at 6:12 am

      Again you came up with an outstanding idea. I have been slowing down on cooking and baking, but how can I when I read such a recipe? I will be trying very shortly. m

      Reply
      • hfletcher says

        July 31, 2014 at 7:16 am

        Thanks Mari - hope you have the basil and peppers in your garden. Because I have so little time to attend to gardening, although I love it, I didn't plant this year. However, one thing I can't live without is my basil so a pot sits by my front door where it basks in the sun.

        Reply
    4. Amy Burdge says

      July 15, 2011 at 4:53 pm

      WOW! I just made this, and I just may never be the same again. The filling itself would make a delightful spread. I'm seriously in love with this, and can't wait to take it to our girl's day at the pool tomorrow.

      Reply
      • Helen S. Fletcher says

        July 15, 2011 at 11:19 pm

        Thanks for letting me know Amy. I agree, we used this filling countless ways and it was always a hit. So glad you liked it too.

        Reply

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