Gluten-free Goat Cheese and Tomato Tart. This tart is basically EVERYTHING. Someone needs to come get this out of my house because I have eaten over half of it. I only made it a few hours ago! Ah!!!
You are probably going to hear me obsess over tomato season for the rest of the summer and I am sorry/not sorry because it is just SOO freaking good. I have been wanting to make a tomato tart for a while and decided that I just needed to make it happen this week. I am SO glad I did too! This recipe is actually very simple. I wanted to keep it that way and make the crust really easy and the toppings. I used goat cheese for the base because it is really one of the only forms of dairy/cheese that I can tolerate really well. Also, it is a match made in heaven with tomatoes and basil.
I decided to give the tart a little extra flavor by drizzling some balsamic reduction on top. I love to add this reduction to dishes because it is a perfect combination of sweet and tart and it compliments the tomatoes perfectly.
This tart can be thrown together in no time and this is the perfect season to stock on some tomatoes and basil at your local farmers market and whip up this delicious tart.
- 8 ounces herbed goat cheese
- 2 Tbsp fresh basil, chopped
- 2 large tomatoes, sliced
- ½ cup balsamic vinegar
- ¼ cup grated Romano (optional but delicious)
- Preheat oven to 350 and grease a 9-inch tart pan.
- Combine the almond flour, arrowroot powder, baking soda, garlic and sea salt and mix.
- Add the egg and olive oil and mix until the dough comes together in a ball.
- Press the dough in to the tar pan and bake for 10-12 minutes or until crust is slightly browned. Pull out the crust and let cool to room temperature.
- Heat a small saucepan to medium heat and add the balsamic vinegar and let it simmer until the mixture has reduced by half. Approximately 10-15 minutes.
- Use a hand or stand mixer to whip the goat cheese until fluffy and then spread it evenly on the bottom of the tart and add then sprinkle one tablespoon of chopped basil.
- Layer the sliced tomatoes on the tart and add the remaining basil.
- Top the tart with 2-3 tablespoons of balsamic reduction and Ramona cheese right before serving.
- The crust can be made ahead of time. Cover the tart crust and store in the refrigerator.