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Vegan Goat Cheese Tarts with Pesto
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Chef Romy's Vegan Goat Cheese Tarts with Pesto

These elegant Vegan Goat Cheese Tarts with Pesto, featured in New Day New Chef Lite on UNCHAINEDTV, combine a crisp gluten-free tart shell, creamy dairy-free goat cheese, and fresh vegetables topped with fragrant basil pesto.
Course: Appetizer
Keyword: goat cheese, raw vegan, vegan cheese
Servings: 4 Servings

Ingredients

Tartlet Shells (Gluten-Free)

  • 1 cup gluten-free flour blend
  • 2 tbsp olive oil
  • Pinch of salt
  • 2 –4 tbsp cold water

Filling:

  • Vegan goat cheese store-bought or homemade; cashew-based works well
  • Carrots peeled into ribbons and lightly blanched
  • Cauliflower cut into small florets and blanched
  • Zucchini peeled into ribbons
  • Heirloom cherry tomatoes halved or sliced
  • Radishes scored in a cross pattern and soaked in cold water to bloom
  • Enoki or other small mushrooms sliced
  • Fennel thinly sliced

Basil Peanut Pesto

  • 1 cup fresh basil leaves
  • ¼ cup roasted peanuts lightly toasted
  • ¼ cup olive oil
  • Pinch of salt optional

Instructions

Tartlet Shells (Gluten-Free)

  • Preheat oven to 350°F (180°C).
  • In a bowl, combine gluten-free flour, salt, and olive oil.
  • Slowly add water until a dough forms.
  • Press into tartlet molds or muffin tins.
  • Bake for 10–12 minutes until lightly golden and crispy. Set aside to cool.

Filling:

  • Lightly blanch carrots and cauliflower, then immediately transfer to an ice bath to retain color and crunch.
  • Slice and prepare all vegetables as described for decorative assembly.
  • Toss vegetables gently in olive oil, balsamic vinegar, and a pinch of salt.

Basil Peanut Pesto

  • In a blender or food processor, combine basil, peanuts, and olive oil.
  • Pulse gently until combined but still slightly chunky — keep texture for added crunch.

Assembly:

  • Spread a layer of vegan goat cheese inside each tartlet shell.
  • Artistically arrange your marinated vegetables on top. Mix colors and textures for visual appeal.
  • Drizzle or dollop the basil peanut pesto over the top.
  • Optional: Garnish with edible flowers or microgreens.
  • Serve fresh, or let sit a while to allow flavors to meld and the tartlets to soften slightly.

Notes

Tips:

  • Use heirloom or farmers market produce for best flavor.
  • Don’t over-blend the pesto. The texture is part of the charm.
  • You can make everything in advance and assemble right before serving.