There’s no doubt that this time of year is tomato season! And seasonal recipes just so happen to be my favorite. So when my Dad sent over some delicious tomatoes from his garden I decided to make a Tomato Tart. One of my favorite cheeses is goat cheese so I decided to use that which was no mistake.

This is totally off topic but let me tell you a silly thing I did when pregnant with Theo. So of course there’s the very large list of things you can’t eat including soft cheeses. So I just swore them all off until he was here. This time, I actually read the labels of my favorite not so pregnancy friendly cheeses and as long as it says pasteurized on it, then you’re ok. Guys, it’s made all the difference for this foodie! Live and learn, right?

Okay, back to the Tart. I also made this Keto friendly since like I’ve previously said I can’t be friends with carbs right now. Here is my fast, yet delicious recipe.

Summer Tomato Tart

what you need:

For the crust:

1 1/2 cup almond flour

2 tbsp coconut flour

1 tsp garlic powder

1/2tsp garlic salt

1/4 cup melted butter

1 tbsp. water

Preheat oven to 325 degrees. Mix together both flours, garlic, and salt. Stir in butter and water until the dough sticks together. Then press dough into glass pan and bake it for 15 minutes. After that, remove it and let cool while you work on the filling.

what you need:

For the filling:

8 slices already cooked bacon

8 ounces goat cheese

3 eggs

3/4 cup whipping cream

1 tbsp. minced garlic

2 tbsp. fresh basil

salt to taste

2 large tomatoes sliced

what you do:

Increase oven to 350 and sprinkle half bacon on the crust. Put goat cheese in food processor and process until its crumbly, then add in eggs, cream, garlic, basil and salt until it is well combined. Pour into crust and lay tomatoes over filling and sprinkle the rest of bacon. Bake for about 30-35 minutes or until it no longer jiggles in the center. Make sure you let cool for about 15 minutes.