Goat Cheese and Tomato Tart

Goat Cheese and Tomato Tart ... there will be bacon!  I love this recipe.  It's pretty simple to make and you can do it ahead if you want and refrigerate for later.

Goat Cheese and Tomato Tart

2 cup almond flour
2 TBSP coconut flour
1/2 tsp garlic powder

Goat Cheese and Tomato Tart

1/4 tsp salt
4 TBSP butter, melted
1 TBSP water
2 slice bacon, cooked and diced
8 ounces goat cheese
3 eggs
3/4 cup heavy cream (sub: milk, half-and-half, or non-dairy milk)
1 tsp minced garlic
1/2 tsp dried basil
salt and pepper to taste
5 grape or cherry tomatoes, sliced thin

Preheat oven to 325F.
In a large bowl, whisk together almond flour, coconut flour, garlic powder, and salt.  Stir in melted butter and water thoroughly.  Continue whisking until it clumps together.

Press dough evenly onto bottom and sides of a large pie pan or tart pan.

Bake 15 minutes.  Remove from oven and allow to cool slightly.  Increase oven to 350F.

Process goat cheese in food processor until crumbly.  Add eggs, cream, garlic, basil, salt and pepper. Process until smooth.

Pour filling into prepared crust.  Sprinkle with chopped bacon and slices of tomato.

Bake 30 minutes or until center is set.  Allow to cool 10 - 15 minutes before serving.

Cover and refrigerate leftovers.