From everything I’ve read lately regarding the economic recession and wine buying habits, people are still buying wine, they’re just making sure that they’re getting good value. And if that’s true, and if you’re a Champagne lover, then this Gosset Grand Reserve is for you. It offers the complexity and elegance of a vintage Champagne, with a non-vintage pricetag.

Gosset NV Brut Champagne Grande Reserve ($68). Elegant and feminine without being lightweight, with a complex array of aromas and flavors that include crisp pear, citrus, toast, mineral, butterscotch and delicate yeast notes that mingle and evolve on the lingering finish. Ready to drink now and over the next three or four years. Locate this wine online or in your area.

I paired this lovely bubbly with one of my favorite savory tarts. Rich and creamy goat cheese is mixed with roasted red peppers and chopped prosciutto in an easy herb-flecked pastry tart. It’s kind of like a quiche but less eggy, and it makes a delicious brunch dish or can be paired with a simple green salad for supper.

Recipe: Appetizers: Goat Cheese & Roasted Red Pepper Tart with Herb Crust
Serves 8-10, best served at room temperature

Crust:
1 cup all-purpose flour
½ cup (1 stick) cold unsalted butter, cut into small pieces
1 Tablespoon minced fresh basil, plus additional whole leaves for garnish
2 teaspoons minced fresh chives, plus additional for garnish

Filling:
2 red bell peppers
11 ounces fresh goat cheese
½ cup half-and-half
2 Tablespoons Champagne, sparkling wine, or dry white wine
3 eggs
4 ounces prosciutto, chopped (optional)

Roast peppers under the broiler until charred on all sides. Place in a paper bag and roll closed. Allow to steam for 15 minutes, then peel off skin, cut in half and discard membranes and seeds. Coarsely chop one pepper; cut the other into long strips for decorating the top of the tart.

Make the crust by combining flour, butter and herbs in a food processor. Process until the dough forms a large ball. Press dough on bottom and up the sides of a 9-inch fluted tart pan. Set tart pan on top of a cookie sheet and set aside.

Preheat oven to 375F.

Make filling by placing the goat cheese, half-and-half, Champagne and eggs in a food processor and puree until smooth. Transfer to a medium mixing bowl. Add prosciutto (if using) and chopped pepper and stir well. If not using prosciutto, season with a pinch of kosher salt. Pour filling into crust, making sure to evenly distribute prosciutto and pepper. Decorate the top of tart with strips of roasted pepper, arranging them like spokes of a wheel. Bake 45-50 minutes, until tart is set, puffed and golden. Garnish with whole basil leaves in center of “wheel” and sprinkle additional chopped chives overall.

Let cool slightly or to room temperature before unmolding and serving.