Caramelized onions go great on salads, in tarts, on pizza, crackers, casseroles, and just about anything else. They’re very easy to make, and so is this savory goat cheese tart. I finally broke in my larger, circular tart pan and came up with a pastry shell using almond flour and Parmesan cheese.
Tomatoes are overflowing on farmers’ market tables. There are so many varieties I can’t decide which type to purchase, so I buy an assortment of colors and shapes – mostly the cherry and slicing types. But I don’t buy too many because I also have my first crop this summer! They are beautiful, and have survived an early encounter with a deer that trimmed a few stalks and stems. The Seattle area’s hot summer has certainly aided my first attempt at growing edibles.
This looks great! Do you think I could substitute the fresh tomatoes with sundried tomatoes?
Yes, for sure.
Great! Thanks for the tip. I’ll have to try making this sometime soon 🙂
Yes, Christine, you can use a different hard cheese, or a softer cheese, which will produce a softer crust. I haven’t come up with something yet that is not cheese, unless you just use a regular crust. The crust I recently made with the chicken pot pie (here: https://comfybelly.wpengine.com/2009/09/chicken-pot-pie.html) would work, and will become crunchy when baked for a while on a low temperature.
This looks delish!
Can the parmesan cheese be substituted with anything else?
For ideas on where to get almond flour, see https://comfybelly.wpengine.com/2009/01/the-scoop-on-almond-flour.html.
Thanks for the kudos.
Beth, I’m not sure, but it just might work with regular flour. Usually a lot of butter is used with the flour, but the Parmesan cheese has a lot of fat and protein in it to hold it all together. Let me know if you try it!
Not sure where to get my hands on almond flour. Could I use regular flour?
This looks amazing! I can’t wait to try making crust with almond flour.