Tuesday, August 3, 2010
Gfree Fresh Tomato Goat Cheese Tart for Two
I bought these beautiful grape tomatoes at the farmer's market last week and I wanted to make a tart. I didn't have enough almond flour to make the quiche crust I made before. If you have enough almond flour handy, I do recommend that tart crust, it is amazing. I made instead a mixture of coconut flour and almond flour tart, which is still very good, but does have a little coconut-y taste. My husband, who has no food restrictions whatsoever, loved this tart. So I don't think the coconut-y flavor gets in the way. It certainly helps add fiber to the dish as well as lower the effective carb count. The almond flour you use in this can be any kind, even the kind you make yourself.
I hope you enjoy this! It's a very simple tart, just enough for two, with a salad. It also makes a great appetizer.
You'll see that there is the option of using your saved bacon grease- esp if it came from bacon from a healthy organic pastured pig. This certainly saves you money- and it tastes delicious! If you want to use coconut oil, I suggest using Tropical Traditions brand expeller pressed or it will be too coconut-y.
NOTE: pictures are of a half tart: this recipe can be halved as well (I made several, since they were so popular!)
Fresh Tomato Goat Cheese Tart for Two
serves two or one very hungry person
1/2 cup almond flour, any kind
1/2 cup sifted coconut flour
2 pastured organic eggs
1/4 cup melted butter or pastured bacon grease
1 Tablespoon onion, chopped fine
1/4 teaspoon sea salt
1/2 teaspoon fresh ground pepper (optional)
~2 cups cherry tomatoes neatly sliced in half
2 teaspoons fresh basil, julienned
2 Tablespoons Extra Virgin Olive Oil
about 2.5 ounces of goat cheese or 1/2 of a 5 ounce goat cheese log (more or less to taste)
s&p (to taste)
Place tomatoes, basil, olive oil,and salt and pepper in a small bowl. Gently mix and set aside.
Preheat oven to 350˚F. To make crust, begin by beating the eggs in a medium sized bowl. Add almond flour, sifted coconut flour, oil, salt, pepper, and onion and mix until it starts to stick and you can form a dough ball. Press dough into a 9" greased pie tart pan or just press into a circle of dough on a large round baking pan. Make sure it is not too thin (that you can see through) - try to keep it uniformly about 1/8" thick. I prefer to make it without a raised edge, because you will need to cover it near the end to keep from burning if you do make one.
Prick all over with fork tines and bake for 8-12 minutes until edges are light brown. See pic for what mine looked like when I took it out:
Bake for 20-30 minutes or until tomatoes start to look soft and the goat cheese is slightly melted. Cool and serve!