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. Continue reading