A delicious low carb goat cheese tart with crisp bacon and fresh tomatoes. The press-in almond flour crust is tender and flavourful. Serve warm or cold as a healthy appetizer or main dish.
I think it’s fair to say that I am ridiculously excited about the coming summer produce season. I’ve already planted my own tomatoes, peppers and zucchini and I’ve started haunting the website of our local farmer’s market in anticipation of opening day. And I can hardly contain myself at the thought of going strawberry picking. I’m always eager for the wonderful flavours of summer but this year I seem to be more eager than years past. It may have to do with the harsh winter we had, which was then followed by a cool, rainy spring. The tastes of summer have never seemed more enticing after all of that snow and rain. Let’s just hope we get enough sun and warmth for things to really grow. You never know, in New England.
All this anticipation of strawberries, tomatoes and zucchini has my mind awhirl with recipes that use them to advantage. Granted, it will be a while before I can use local tomatoes in my recipes, but I simply couldn’t wait to make this tart. It has bacon, after all and thankfully, bacon is always in season. I used Campari tomatoes (about the size of large cherry tomatoes) because I find them to be the most flavourful store bought variety, but you can use whatever you have on hand. And if you happen to live in a warmer area and tomatoes are already in season, this recipe is perfectly timed! The press-in crust is tender and delicious and the tart makes a great appetizer or main dish. The leftovers also make a great breakfast!