Gluten-free Goat Cheese and Tomato Tart

This tart can be thrown together in no time and this is the perfect season to stock on some tomatoes and basil at your local farmers market and whip up this delicious tart. Enjoy!
15 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:25 g
Carbohydrates:17 g
Protein:8 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 and grease a 9-inch tart pan.
  2. Combine the almond flour, arrowroot powder, baking soda, garlic and sea salt and mix.
  3. Add the egg and olive oil and mix until the dough comes together in a ball.
  4. Press the dough in to the tar pan and bake for 10-12 minutes or until crust is slightly browned. Pull out the crust and let cool to room temperature.
  5. Heat a small saucepan to medium heat and add the balsamic vinegar and let it simmer until the mixture has reduced by half. Approximately 10-15 minutes.
  6. Use a hand or stand mixer to whip the goat cheese until fluffy and then spread it evenly on the bottom of the tart and add then sprinkle one tablespoon of chopped basil.
  7. Layer the sliced tomatoes on the tart and add the remaining basil.
  8. Top the tart with 2-3 tablespoons of balsamic reduction and Ramona cheese right before serving.


Top the tart with 1/4 cup of grated Romano cheese if sheep cheese is tolerated (like in the picture). The crust can be made ahead of time. Cover the tart crust and store in the refrigerator.

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