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Goat Cheese Tart {grain free}

August 16, 2009 by Erica 10 Comments

Goat Cheese Tart

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.

Goat Cheese Tart

Goat Cheese Tart

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Filed Under: Cultured, Egg Free, Gluten Free, Lactose Free, Low Carb | Keto, Low Sugar, Paleo, Pies & Tarts, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, goat cheese, Recipe Subscriber Only, tomatoes

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Reader Interactions

Comments

  1. Hazel

    July 17, 2018 at 5:08 am

    This looks great! Do you think I could substitute the fresh tomatoes with sundried tomatoes?

    Reply
    • Erica

      July 17, 2018 at 11:26 pm

      Yes, for sure.

      Reply
  2. Christine

    October 13, 2009 at 12:18 am

    Great! Thanks for the tip. I’ll have to try making this sometime soon 🙂

    Reply
  3. Erica

    October 5, 2009 at 8:27 pm

    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.

    Reply
  4. Christine

    October 5, 2009 at 10:58 am

    This looks delish!
    Can the parmesan cheese be substituted with anything else?

    Reply
  5. Erica

    August 19, 2009 at 12:55 pm

    For ideas on where to get almond flour, see https://comfybelly.wpengine.com/2009/01/the-scoop-on-almond-flour.html.

    Reply
  6. Erica

    August 17, 2009 at 11:04 pm

    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!

    Reply
  7. Beth

    August 17, 2009 at 11:01 am

    Not sure where to get my hands on almond flour. Could I use regular flour?

    Reply
  8. Stacie K

    August 17, 2009 at 7:20 am

    This looks amazing! I can’t wait to try making crust with almond flour.

    Reply
  9. Karen

    August 16, 2009 at 12:38 pm

    Beautiful pictures!!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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