This low-carb savory tart makes a fantastic summer appetizer or main dish. Serve warm or cold; it's great both ways.
Summer is almost here and it's time to take advantage of all the delicious fresh produce. I for one will be hitting my local farmers market on a weekly basis to wring every bit of summer flavor out of the short New England growing season. I will also be growing some of my own tomatoes and herbs. There is simply nothing like a freshly picked, sun-warmed tomato.
This low-carb goat cheese tart makes an excellent appetizer but can also star as the main course. The tanginess of the goat cheese pairs deliciously with the salty bacon and sweet tomatoes. Consider using a few tablespoons of the bacon grease in the almond flour crust for added flavor.
Low-carb bacon, goat cheese and tomato tart
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup melted butter (can replace a tablespoon or two with melted bacon grease)
- 1 tablespoon water
- 6 slices bacon, cooked crisp and chopped
- 8 ounces soft goat cheese
- 3 large eggs
- 3/4 cup whipping cream
- 2 cloves garlic, minced
- 1 tablespoon fresh chopped basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 or 6 large cherry tomatoes, thinly sliced
- Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the almond flour, coconut flour, garlic powder and salt.
- Stir in melted butter and water until dough begins to clump together.
- Press dough firmly and evenly into the bottom and up the sides of a glass or ceramic tart pan.
- Bake 15 minutes, then remove and let cool while preparing the filling.
- Increase oven heat to 350 degrees F. Sprinkle the tart crust with about half of the cooked, crumbled bacon.
- Place goat cheese in the bowl of a food processor and process until crumbly.
- Add eggs, cream garlic, basil, salt and pepper and process until well combined and smooth, scraping down the sides with a rubber spatula as needed.
- Pour filling into tart crust.
- Lay tomato slices over filling in a single layer and sprinkle with remaining crumbled bacon.
- Bake about 30 minutes, until center is set and no longer jiggles when shaken. Let cool 10 to 20 minutes before serving.
Serves 8 as a main course.
Per serving: 396kcal; Total fat: 33.36g; Saturated fatty acids: 14.04g; Calories from fat: 300; Cholesterol: 122mg; Carbohydrate, by difference: 9.62g; Total dietary fiber: 3.89g; Protein: 15.61g
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