Summer Tomato and Goat Cheese Tart

This outrageously delicious tart is perfect for a summer evening. It takes minimal time to make and minimal oven time (lets be real, nobody WANTS to turn the oven on in this hear). The crust is grain free, made with ghee and oh so yummy. Enjoy and if you make it, please tag and #bodyblissrecipes on instagram. Have a great week, loves!

Crust:

  • 2 cups almond flour or almond meal (I used trader Joe's)
  • 1 flax egg (you could also use an egg)
  • 2 T melted ghee. (I used Ahara Rhasa's bulb and rind)
  • 1/2 tsp sea salt

Preheat oven to 350. Mix all ingredients in a large bowl. If dough seems a bitt too dry, add a bit more ghee or a drizzle of avocado oil. Press into tart pan or pie plate until even and covering all sides. Place in oven and allow to bake until golden brown on the top. Let cool while preparing filling.

Filling:

  • 1 medium package, room temperature goat cheese (I used the new zatar goat cheese form Trader Joe's. I HIGHLY recommend it)
  • 1 pint golden or heirloom grape tomatoes cut in half
  • 1 T toasted pine nuts
  • olive oil
  • sprinkle of sea salt

Set your over to broil and raise the rack to second from the top. Mix the goat cheese in a small bowl until soft and spreadable. If you want it a bit thinner, you could add a couple teaspoons of milk of choice. Spread into crust and arrange tomatoes. Sprinkle with pine nuts,  drizzle with good quality EVOO and sprinkle with salt. Place in the over, keep a close eye and remove once tomatoes are a little blistery and the crust is browned around the edges. Let cool about 5 minutes, slice* and serve along a beautiful green salad.

*Because of the nature of the crust, it doesn't come out in clean slices. I sliced and then scooped out. Not for great presentation but it tasted amaze-balls so who cares. :)