Goat Cheese Tomato Tarts

When company is coming over and I want to keep all of the recipes I prepare ketogenic, I try to go above and beyond to make things that I normally wouldn’t. I like to make things that impress people so that they don’t have the wrong idea about this diet. Many people who know me always think that my diet is extremely restrictive, but this is my moment where I show them I can make anything they could – and probably even better.

Putting that extra bit of work in to impress people not only helps others come around to this way of eating, but also shows that you’re serious enough to go through the trouble of making great food just for them. And what better way to do it than with a delicious ketogenic Goat Cheese Tomato Tart?

I know it’s a lot of work to make only 12 tarts but you could easily double the recipe to double the amount of tarts you get, or slice the ingredients thinner to make more. They’re well worth the effort, though – everything comes together perfectly! The roasted tomato and caramelized onion adds the perfect amount of sweetness to the tangy goat cheese, the crumbly tart dough is just enough to make you want to take another bite, and the fresh thyme gives a pop of fresh flavors that its missing.

If you’d like to have your tarts go the extra length, slice tomatoes into 1/8″ slices and bake for slightly less time. When you are pressing the dough into the silicone cupcake molds, make the tarts quite thin – about 1/4″ or less. This should give you a total of about 18 tarts, rather than 12.

Yields 12 Goat Cheese Tomato Tarts

The Preparation

Roast Tomatoes:

• 2 medium fresh tomatoes
• 1/4 cup olive oil
• salt and pepper, to taste

Tart Base:

• 1/2 cup almond flour
• 1 tablespoon psyllium husk powder
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 5 tablespoons butter, chilled

Tart Filling:

• 1/2 medium onion
• 2 teaspoons fresh garlic
• 2 tablespoons olive oil
• 3 teaspoons fresh thyme
• 3 ounces goat cheese

The Execution

1. Preheat oven to 425°F, then slice 2 medium tomatoes into ¼” slices. You should get at least 6 slices per tomato.

2. Lay slices on a baking sheet with parchment paper, then drizzle with 1/4 cup olive oil and season with salt and pepper to taste. Poke the tomatoes using tooth picks so that the juice can run out of the tomatoes and not cause a “steaming” effect.

3. Bake the tomatoes for 30-40 minutes or until they are roasted and have lost most of their juice.

4. Set the tomatoes aside.

5. In a food processor, combine 1/2 cup Almond Flour, 1 tbsp. Psyllium Husk, 2 tbsp. Coconut Flour, and 1/4 tsp. Salt.

6. Cube 5 tbsp. Cold Butter and add it to the food processor also.

7. Slowly pulse the ingredients until a dough starts to form.

8. Press dough into silicone cupcake molds. You want to make sure these layers are quite thin. About 1/4″ – 1/2″ thick.

9. Reduce oven heat to 350F and bake the tarts at 350F for 17-20 minutes or until golden brown.

10. Remove tarts from the oven and let cool. Once cooled, turn the silicone cupcake molds upside down and lightly tap the bottom so that the tart dough falls out.

11. Layer tomato onto each tart and set aside for a moment.

12. Slice 1/2 medium onion thin, then caramelize the onion and 2 tsp. minced garlic in 2 tbsp. olive oil.

13. Add caramelized onions and garlic on top of the tomato.

14. Crumble goat cheese and sprinkle fresh thyme over each tart, then bake for an additional 5-6 minutes or until the cheese begins to melt.

15. Serve warm!

This makes a total of 12 servings of Goat Cheese Tomato Tarts. Each serving comes out to be 162 calories, 15.6g fats, 1.8g net carbs, and 2.8g protein.

Goat Cheese Tomato Tarts

This makes a total of 12 servings of Goat Cheese Tomato Tarts. Each serving comes out to be 162 calories, 15.6g fats, 1.8g net carbs, and 2.8g protein.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 12 servings

Calories 162 kcal

Ingredients

  

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Roast Tomatoes:

• 2 medium fresh tomatoes
• ¼ cup olive oil
• salt and pepper to taste

Tart Base:

• ½ cup almond flour
• 1 tablespoon psyllium husk powder
• 2 tablespoon coconut flour
• ¼ teaspoon salt
• 5 tablespoon butter chilled

Tart Filling:

• ½ medium onion
• 2 teaspoon fresh garlic
• 2 tablespoon olive oil
• 3 teaspoon fresh thyme
• 3 ounce goat cheese

Instructions

 

• Preheat oven to 425F. Slice the tomatoes into 1/4" slices.
• Lay the slices on a baking sheet lined with parchment paper. Drizzle over the olive oil and season with salt and pepper to taste. Use a toothpick to poke the tomatoes so that the juice can run out of the tomatoes and avoid steaming them.
• Bake for 30–40 minutes or until roasted and most of the juice has evaporated.
• Remove from the oven and set aside.
• In a food processor, combine the almond flour, psyllium husk, coconut flour, and salt.
• Cube the cold butter and add it into the food processor.
• Slowly pulse the ingredients until a dough begins to form.
• Press the dough into silicone cupcake molds, making the layers quite thin (about 1/4–1/2").
• Reduce the oven temperature to 350F and bake the tarts for 17–20 minutes or until golden brown.
• Remove from the oven and let cool. Once cooled, turn the silicone cupcake molds upside down and lightly tap the bottoms to slide the tarts out.
• Layer the tomato slices over each tart.
• Thinly slice the onion and mince the garlic. Heat up the olive oil in a pan and cook the onions and garlic until caramelized.
• Add the caramelized onions and garlic on top of the tomatoes.
• Crumble the goat cheese and sprinkle fresh thyme over each tart. Bake for an additional 5–6 minutes or until the cheese is beginning to melt.
• Serve warm!

Nutrition

Calories: 162kcalProtein: 2.8gFat: 15.6g

Keyword appetizer, vegetarian