Chevre, Pesto and Honey Tart

This is not going to turn into a puppy blog.

I promise.

After this I will restrain myself to the occasional puppy-update… Say. once a month (or so).

But I couldn't resist this shot.

Guapa – sleeping with total puppy abandon.

She didn't even move when the flash went off.


Bonnie, on the other hand, likes to be in a snug place for her naps – and wakes up at the slightest sound to see what's happening in her world.

They're developing such completely different personalities…. It's hard to remember they're from the same litter.

On to the food…..

We had a lovely lunch at a sidewalk cafe in Bordeaux just before some of the family left.

I had my usual favorite: a lettuce salad with warm goat cheese on croutons.

This time, however, it was, ever so slightly, different. 

On the croutons, under the warm, slightly oozing goat cheese, was a bit of pesto and honey.

It was wonderful.

The flavors blended with the tangy chevre perfectly.


I happened to have some phyllo in the fridge, and….


Chevre, Pest and Honey Tart

2 sheets filo (phyllo) dough
1 tbs olive oil
2 slices chevre (goat cheese), 3/4" (2cm) thick
4 tsp pesto
2 tsp honey
2 thick slices of a small tomato

Place 2 ramekins, 2 1/2 – 3" (6 – 7cm) on a baking sheet and set aside. Lay out 1 sheet of filo and, using pastry brush, lightly brush all over with olive oil. Fold the sheet in half, lightly brush the top. Fold in half again, the other way, so you have a small square. Brush the top lightly with olive oil. Pick the filo up by bringing all 4 corners together and carefully put inside a ramekin. Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge. It should all be rather loose. Repeat with other sheet and ramekin.
Spoon 1 tsp of honey into each phyllo cup.  Top with 2 tsp pesto, 1 slice of goag cheese and 1 slice of tomato.
Bake at 400F (200C) for 20 minutes. The corners hanging over the edges will get quite brown very quickly – don't worry, they won't burn (Or, at least, mine didn't)
When done remove from oven and carefully remove filo cups from ramekins. Kind of wiggle, then turn upside down into your hand. Serve.

So simple and yet, so very, very good!

9 thoughts on “Chevre, Pesto and Honey Tart”

  1. I would never have thought of combining pesto with honey! Chevre and honey yes.
    This sounds wonderful – and if you omitted the pesto and tomato, wouldn’t it make a fabulous dessert?
    (Love those puppy photos!)

  2. But they’re only puppies for a little while! And, and… the spotted belly! And the slightly worried look on Bonnie’s face! It would take a hard heart indeed to blame you for gushing a bit here and there about *puppies*.
    The tart recipe made my mouth water. Sounds delightful!

  3. Yeah, Yeah… Just keep using throw off lines and pretend it doesn’t make my heart skip a beat… “We had a lovely lunch at a sidewalk cafe in Bordeaux”
    And that’s a beautiful looking Tart

  4. Just like a foodie-have a wonderful lunch at the cafe and then make it at home! The salad sounds tasty and putting it in a phyllo cup is a great idea. Thanks for sharing.

  5. Meredith, Oh, that sounds wonderful – have to try making one….
    Elizabeth, oh, that would be a good dessert! Good salad, too, tho….
    Zoomie, okay ;-))
    Laurie, they are sooo cute! And growing fast.
    manningroad, okay, you twisted my arm ;-))
    Dave, thanks…. And it was a lovely sidewalk cafe… ;-))
    Tina, it was too far to go back for seconds. I HAD to….
    Mary, Done! (I’m so easy)

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