Goat Cheese Tomato Tarts
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Goat Cheese Tomato Tarts
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This makes a total of 12 Goat Cheese Tomtato Tarts. Each tart comes out to 159.17 Calories, 15.67g Fats, 1.57g Net Carbs, and 2.76g Protein.
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Ingredients
Roasted Tomatoes
- 2 medium tomatoes cut into ¼-inch slices
- ¼ cup olive oil
- salt and pepper to taste
Tart Base
- ½ cup almond flour
- 1 tablespoon Psyllium Husk Powder
- 2 tablespoons coconut flour
- 5 tablespoons cold butter cubed
- ¼ teaspoon salt
Tart Filling
- ½ medium onion thinly sliced
- 3 ounces goat cheese
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 3 teaspoons fresh thyme
Instructions
- Preheat oven to 435F. Slice tomatoes into 1/4" slices and drizzle with olive oil. Season with salt and pepper to taste.
- Roast tomatoes for about 30-40 minutes. You can poke small holes through the tomato using toothpicks to minimize "steaming" effect.
- Preheat oven to 350F. Combine all of the Tart Base ingredients in a food processor by pulsing slowly until a dough forms.
- Press dough into thin layers (about 1/4" - 1/2") using silicone cupcake molds. You should get 12 total tarts from this.
- Bake the dough for 17-20 minutes or until it's hardened, then remove from the oven and let cool completely.
- Tap the bottom of the silicone cupcake mold to remove the tart from the mold.
- Caramelize the onion and garlic in 2 tbsp. olive oil in a pan over high heat.
- Assemble tarts with tomato, caramelized fillings, fresh thyme, and crumbled goat cheese over the top.
- Bake tarts at 350F for about 5-6 minutes or until cheese begins melting. Remove and serve hot.
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