When company is coming over and I want to keep all of the recipes I prepare ketogenic, I try to go above and beyond to make things that I normally wouldn’t. I like to make things that impress people so that they don’t have the wrong idea about this diet. Many people who know me always think that my diet is extremely restrictive, but this is my moment where I show them I can make anything they could – and probably even better.
Putting that extra bit of work in to impress people not only helps others come around to this way of eating, but also shows that you’re serious enough to go through the trouble of making great food just for them. And what better way to do it than with a delicious ketogenic Goat Cheese Tomato Tart?
I know it’s a lot of work to make only 12 tarts but you could easily double the recipe to double the amount of tarts you get, or slice the ingredients thinner to make more. They’re well worth the effort, though – everything comes together perfectly! The roasted tomato and caramelized onion adds the perfect amount of sweetness to the tangy goat cheese, the crumbly tart dough is just enough to make you want to take another bite, and the fresh thyme gives a pop of fresh flavors that its missing.
If you’d like to have your tarts go the extra length, slice tomatoes into 1/8″ slices and bake for slightly less time. When you are pressing the dough into the silicone cupcake molds, make the tarts quite thin – about 1/4″ or less. This should give you a total of about 18 tarts, rather than 12.
Yields 12 Goat Cheese Tomato Tarts
The Preparation
Roasted Tomatoes
- 2 medium tomatoes, cut into ¼-inch slices
- ¼ cup olive oil
- Salt and pepper to taste
Tart Base
- ½ cup almond flour
- 1 tablespoon psyllium husk powder
- 2 tablespoons coconut flour
- 5 tablespoons cold butter, cubed
- ¼ teaspoon salt
Tart Filling
- ½ medium onion, thinly sliced
- 3 ounces goat cheese
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 3 teaspoons fresh thyme
The Execution
1. Preheat oven to 425°F, then slice 2 medium tomatoes into ¼” slices. You should get at least 6 slices per tomato.
2. Lay slices on a baking sheet with parchment paper, then drizzle with 1/4 cup olive oil and season with salt and pepper to taste. Poke the tomatoes using tooth picks so that the juice can run out of the tomatoes and not cause a “steaming” effect.
3. Bake the tomatoes for 30-40 minutes or until they are roasted and have lost most of their juice.
4. Set the tomatoes aside.
5. In a food processor, combine 1/2 cup Almond Flour, 1 tbsp. Psyllium Husk, 2 tbsp. Coconut Flour, and 1/4 tsp. Salt.
6. Cube 5 tbsp. Cold Butter and add it to the food processor also.
7. Slowly pulse the ingredients until a dough starts to form.
8. Press dough into silicone cupcake molds. You want to make sure these layers are quite thin. About 1/4″ – 1/2″ thick.
9. Reduce oven heat to 350F and bake the tarts at 350F for 17-20 minutes or until golden brown.
10. Remove tarts from the oven and let cool. Once cooled, turn the silicone cupcake molds upside down and lightly tap the bottom so that the tart dough falls out.
11. Layer tomato onto each tart and set aside for a moment.
12. Slice 1/2 medium onion thin, then caramelize the onion and 2 tsp. minced garlic in 2 tbsp. olive oil.
13. Add caramelized onions and garlic on top of the tomato.
14. Crumble goat cheese and sprinkle fresh thyme over each tart, then bake for an additional 5-6 minutes or until the cheese begins to melt.
15. Serve warm!
This makes a total of 12 Goat Cheese Tomtato Tarts. Each tart comes out to 159.17 Calories, 15.67g Fats, 1.57g Net Carbs, and 2.76g Protein.
| Goat Cheese Tomato Tarts | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 2 medium tomatoes, cut into ¼-inch slices | 44 | 0.49 | 9.57 | 3 | 6.57 | 2.16 |
| ¼ cup + 2 tbsp. Olive oil | 716 | 81 | 0 | 0 | 0 | 0 |
| ½ cup almond flour | 320 | 28 | 12 | 6 | 6 | 12 |
| 1 tablespoon psyllium husk powder | 30 | 0 | 8 | 7 | 1 | 0 |
| 2 tablespoons coconut flour | 50 | 3 | 8 | 6 | 2 | 2 |
| 5 tablespoons cold butter, cubed | 509 | 57.59 | 0.04 | 0 | 0.04 | 0.6 |
| ½ medium onion, thinly sliced | 6 | 0.01 | 1.31 | 0.2 | 1.11 | 0.15 |
| 3 ounces goat cheese | 225 | 17.93 | 0 | 0 | 0 | 15.75 |
| 2 teaspoons minced garlic | 8 | 0.03 | 1.85 | 0.1 | 1.75 | 0.36 |
| 3 teaspoons fresh thyme | 2 | 0.04 | 0.59 | 0.3 | 0.29 | 0.13 |
| Totals | 1910 | 188.09 | 41.36 | 22.6 | 18.76 | 33.15 |
| Per Serving(/12) | 159.17 | 15.67 | 3.45 | 1.88 | 1.57 | 2.76 |
This makes a total of 12 Goat Cheese Tomtato Tarts. Each tart comes out to 159.17 Calories, 15.67g Fats, 1.57g Net Carbs, and 2.76g Protein.
The Preparation
- 2 medium tomatoes, cut into ¼-inch slices
- ¼ cup olive oil
- Salt and pepper to taste
- ½ cup almond flour
- 1 tablespoon psyllium husk powder
- 2 tablespoons coconut flour
- 5 tablespoons cold butter, cubed
- ¼ teaspoon salt
- ½ medium onion, thinly sliced
- 3 ounces goat cheese
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 3 teaspoons fresh thyme
The Execution
- Preheat oven to 435F. Slice tomatoes into 1/4" slices and drizzle with olive oil. Season with salt and pepper to taste.
- Roast tomatoes for about 30-40 minutes. You can poke small holes through the tomato using toothpicks to minimize "steaming" effect.
- Preheat oven to 350F. Combine all of the Tart Base ingredients in a food processor by pulsing slowly until a dough forms.
- Press dough into thin layers (about 1/4" - 1/2") using silicone cupcake molds. You should get 12 total tarts from this.
- Bake the dough for 17-20 minutes or until it's hardened, then remove from the oven and let cool completely.
- Tap the bottom of the silicone cupcake mold to remove the tart from the mold.
- Caramelize the onion and garlic in 2 tbsp. olive oil in a pan over high heat.
- Assemble tarts with tomato, caramelized fillings, fresh thyme, and crumbled goat cheese over the top.
- Bake tarts at 350F for about 5-6 minutes or until cheese begins melting. Remove and serve hot.
