as a kid, i use to douse my hair in goat milk and lay in the sun, hoping for highlights. the smell was intense, to say the least.
fortunately, that did not turn me off to goat cheese.
this goat cheese tart is loaded with protein and it is delicious, hot or cold.
the almond flour dough comes together in a pinch, and it is not only easy to handle and versatile, it is also fool proof.
i used olive oil for the savory tart, but almond oil or coconut oil are perfect substitutes if you wanted to turn this into a sweet dough.
in a bowl mix in 2 cups of almond flour, 1 egg, 1 pinch of coarse sea salt, and 2 tbsp of olive oil until it forms a dough ball. keep it in the fridge, covered, until ready to handle.
traditional french goat cheese tarts usually feature sweet onions and thyme. this version is loaded with sweet roasted garlic and cherry tomatoes.
crumble up 10oz of fresh goat cheese in a bowl, add in a cup of half & half or heavy cream, and 3 large eggs and stir until well mixed but still “clumpy.”
add in a hefty pinch of fresh thyme, sea salt, cayenne pepper and three or four chopped roasted garlic cloves.
preheat the oven to 350 F, take the dough out of the fridge and simply press it into a tart pan.
pour the goat cheese mix onto the tart pan and sprinkle the cherry tomatoes on top.
bake for 30 to 40 minutes, or until the top is browned and the filling is “firm” when shaken.
let it rest for at least 10 min before digging in. enjoy it for breakfast, brunch, lunch or dinner.