A deliciously rich goat cheese tart with crisp bacon and fresh tomatoes, and a tender keto almond flour crust. This easy keto tart makes a great appetizer or main course.
Summer may be over but the tomatoes are still ripe and luscious! Time to give this Keto Goat Cheese Tart a little update.
I first posted this recipe in 2014, back when we still lived in the Boston area. That seems ever so long ago now. Here in Oregon, things grow much more readily, and our garden is an overflowing bounty every year.
We went a little overboard on the tomato plants this year. At one point, I canned over 20 lbs of tomatoes! And I ended up with only about 10 measly pints. Canning is a lot of work, but it’s fun and a great way to put food by for the coming year.
I also spent time searching back through my favorite keto tomato recipes, for ways to use them all. I have already done three rounds of my Keto Roasted Tomato Bisque, and a nice big batch of Keto Greek Shrimp with fresh tomatoes instead of canned.
I’d nearly forgotten about this old goat cheese tart recipe, so I decided to give in a makeover, making it lighter in carbs. It’s just as tasty as I remember!
What is goat cheese tart?
Funny you should ask, because my neighbour thought she was getting a slice of something sweet when I first mentioned it to her! But goat cheese tart is actually a savory tart similar to a quiche.
However, it takes fewer eggs, and the goat cheese provides the bulk of the filling, making it tangy and delicious. You can add anything else you like, such as caramelized onions, other cheeses, asparagus, herbs, spinach and mushrooms. But tomatoes are a classic choice and their summer sweetness pairs perfectly with that goat cheese tang.
This easy tart can be the main course, as it’s rich and satisfying enough to be the whole meal. But it can also be cut up into smaller slices and served as an appetizer. My husband and I ate it for breakfast several days in a row.
I used the savory version of my Easy Keto Pie Crust, skipping the sweetener and adding a touch of garlic powder. It’s a light, flaky pie crust that works well in sweet and savory dishes.
How to make keto tomato goat cheese tart
This delicious savory tart comes together easily, and makes a great meal or appetizer. Here are my best tips for getting it right.
- Prep the tart crust in advance and par-bake it. Par-baking refers to partially baking a crust to firm it up before adding the filling. This is particularly important with keto pie crusts, as they have a tendency to meld easily with a liquid filling.
- Use a food processor or a good blender to combine the filling ingredients. This helps break up the goat cheese and get it properly blended into eggs and cream.
- Have your ingredients at room temperature. This helps them combine more easily and smoothly as well.
- Slice the tomatoes thinly, so that they float at the top of the filling. You can use medium or small tomatoes, adding up to about 200g.
- Watch the tart in the oven. Unlike many quiche-like recipes, it firms up rather quickly, which seems to be from the goat cheese.
How to store Keto Goat Cheese Tart
Once the tart is baked, it should be consumed within 5 days or so. Leftovers should be stored in the fridge.
But like any quiche, it can easily be frozen after baking. Simply wrap it up tightly with plastic wrap and place the whole pan in your freezer. It will last several months.
Bring to room temperature, and then warm it in a 250F for 15 to 2o minutes.
More delicious Keto Quiche Recipes
- Keto Caramelized Onion and Gruyere Quiche
- Keto Eggs Benedict Quiche
- Keto Quiche Lorraine Muffins
- Asparagus, Bacon, and Cheddar Quiche
- Sausage Crust Keto Quiche
Keto Goat Cheese Tart
- 1 recipe Almond Flour Pie Crust (savory version)
- 6 slices bacon, chopped and cooked crisp
- 8 ounces goat cheese, room temperature
- 3 large eggs, room temperature
- ¾ cup heavy whipping cream, room temperature
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 medium tomatoes, thinly sliced (about 200g) (or the equivalent of smaller tomatoes)
- Preheat the oven to 325F and lightly grease a 10-inch ceramic tart pan.
- Prep the savory crust according to the directions and press into the bottom and sides of the pan. Bake 15 to 20 minutes, until just barely golden. Remove and let cool completely.
- Increase the oven heat to 350F. Sprinkle the tart crust with about half of the bacon.
- Place the goat cheese in a food processor and process until crumbly. Add the eggs, cream, garlic, basil, salt, and pepper and process until well combined and smooth, scraping down the sides with a rubber spatula as needed.
- Pour the filling into the tart crust. Lay the tomato slices over filling, overlapping as necessary, and sprinkle with remaining crumbled bacon.
- Bake about 30 minutes, until teh center is set and no longer jiggles when shaken. Let cool 10 to 20 minutes before serving.
Ellen Ingles says
made this a couple of days ago. did not like the sweet pie crust, so I swapted out the Rosemary & Parmesan cracker recipe for the crust, uh la la.
Terry Marks says
I do not own a tart fan. How do you feel about the carbon steel or metal Removable bottom tart pans. They are less expensive. Also, do you have other recipes that call for a 10 inch tart pan? I want to make this very much but want to make sure I spend my money wisely on the pan. Thank you so much.
This was AHHHMAAZING!!!! I had my doubts at first because the recipe said to process my room temperature goat cheese until “crumbly”. Is that a misprint? Because I cannot imagine this ever getting crumbly, but no one has mentioned it in the comments. Anyway, nothing to fear as it was simply DIVINE. I used incredibly thinly sliced sundried tomatoes packed in oil as I did not have any fresh tomatoes on hand, and added a tiny bit of fire roasted red peppers on top too. Whoa. I think this is, hands down my favorite Keto recipe of all time. Thank you!
Meg Amor says
This was absolutely divine. I have been searching for a recipe that got that right creaminess in a quiche like tart for years that you would find in France. It was the perfect consistency. The goat’s cheese was out of this world. I didn’t make the almond crust because I can’t do almonds but substitued 8 sheets of Phyllo pastry, buttering the dish, then each layer which only shifted the carbs by about 1 carb per serving. So it was still perfect. And it was super crispy and I didn’t have to blind bake it first. I made the recipe exactly, other than having to cook it for longer. I ended up cooking it for 50-60 mins. (I think our oven temperature iks a wee bit off) I let it cool for 10 minutes, then ate a slice. OMG… soooo good. I have reheated it in the microwave and it’s still good but fresh out of the oven is amazing. Thank you!
Carolyn – this is by far one of the best recipes I ever tasted, from the savory crust to the goat cheese and tomatoes! Creamy and delicious and easy to make. I did make an adaptation to the goat cheese by using 1/2 original flavor and 1/2 sun-dried tomato flavored. The result was amazing and not overpowering. I served this with your Keto Ricotta Herb Scones (also delicious) – a perfect match. This meal is absolutely dinner-party worthy!!! Thank you for such wonderful creations.
ELIZABETH VILLOTH says
I am new to keto baking and tried this tart as one of my first dishes to make and it came out fantastic! Thank you for your tips to learn how to make the most of keto and low carb lifestyle.
I made this and I have to say one of the best tasting dishes ! I had my reservations about the crust but it turned out perfect and I will be using the recipe more. Will also try the sweet version of this.