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
A deliciously rich goat cheese tart with crisp bacon and fresh tomatoes, with a tender keto almond flour crust. This easy keto tart makes a great appetizer or main course.
- 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
- 3/4 cup heavy whipping cream, room temperature
- 2 cloves garlic, minced
- 1 tbsp chopped fresh basil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 medium tomatoes, thinly sliced (about 200g) (or the equivalent of smaller tomatoes)
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Preheat the oven to 325F and lightly grease a 10-inch ceramic tart pan.
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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.
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Increase the oven heat to 350F. Sprinkle the tart crust with about half of the bacon.
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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.
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Pour the filling into the tart crust. Lay the tomato slices over filling, overlapping as necessary, and sprinkle with remaining crumbled bacon.
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Bake about 30 minutes, until teh center is set and no longer jiggles when shaken. Let cool 10 to 20 minutes before serving.
Serves 8 as a main dish, or 12 as an appetizer.
Jocelyn (Grandbaby Cakes) says
This tart is destined to become my new favorite thing ever!
Malainie says
Bacon has now been added to the ingredients list. This looks really good. I love the brown tomatoes, labeled Kumatoes, that Trader Joe’s carries, super good year round.
Amanda says
Your recipes are incredible! Most low carb recipes do not look appetizing but yours are drool worthy!
Malainie says
I don’t have a tart pan. Would a nine inch ceramic pie pan work?
Carolyn says
Yes, that would be perfect.
Susan says
Do you have a printable version? I found the recipe on SheKnows but there isn’t a printable version. Thanks!
Carolyn says
No, in this case you will have to cut and paste into a word doc.
sara s pomish says
If you’re on a PC, you can right click anywhere on the page and select print. It will tell you there are 22 pages, but you can scroll down and figure out which page the actual recipe is on and just select that page or those pages to print. At that point you can also decide to print to pdf if you want to save the file.
You’re welcome. 😉
Linda says
I made this for dinner a couple of nights ago, this recipe is a keeper. I used home grown tomatoes and no-nitrate bacon. It was a hit, and leftovers reheat well.
Carolyn says
I am jealous of your homegrown tomatoes. Ours won’t be in for another month or so!
Liz says
Made this tonight and it was fabulous! Thanks for the recipe! I subbed half and half because that’s what I had and it still turned out great. This crust is going to be my go-to for low carb quiches!
Anya says
This tart is delicious. Made it many times now. I prefer something savory for breakfast rather than sweet. This tart is perfect. I keep base and put what ever I have in the fridge. Last time it was mushrooms and breakfast links. Very good, thank you for the recipe.
Carolyn says
Mmmm, mushrooms and breakfast sausage would be great!
Linda Biggs says
The link to the recipe on she knows is broken 🙁
Carolyn says
Thanks for the heads up. Let me see if I can get them to fix it.
Carolyn says
Looks like they changed the URL. Here’s the new one http://www.sheknows.com/food-and-recipes/articles/1042071/low-carb-bacon-goat-cheese-and-tomato-tart
Fixing my post now…
Joyce says
Where do I buy the press in almond crust?
Carolyn says
You don’t buy it, you make it.
Ellena says
Has anyone tried freezing this? Does it hold up okay?
ADS says
What an incredible tart. Perfect for a healthy weekend brunch.
Duane Wiley says
Can you recommend an alternative cheese for this recipe? I don’t like the taste of Goat Cheese. Thanks! Love your recipes!
Carolyn says
Just do cream cheese, it should work fine as long as you let it soften.
miranda says
love it, love it, love it, LOVE IT!!!
Emily says
I also thought the tart would be sweet before reading your article. Very interesting recipe, I will definitely try it!
Anu says
This was fantastic 🙂 I used ground walnuts in the base instead of almond flour and made 1.5x the crust recipe to fit a 9″ tart pan. For the filling I used roasted red bell peppers instead of tomatoes and it worked really well. Next time I might add a few walnuts on top as well, the extra crunch would be yum! Thank you for another great recipe, this is another one for keeps.
Kim says
Followed the recipe still jiggly after 30 minutes. Ended up cooking 20 minutes longer and let it rest for 20 minutes. It still was running? Any thoughts
Carolyn says
Something went very wrong, although it’s hard for me to say what. This firms up quickly. What kind of goat cheese did you use? Was it firm at room temp? And eggs, were they large?
Matt Taylor says
I love goat cheese and tomato. Such an amazing dish and a perfect keto recipe!
Ginny says
To start with this pie crust was so delicious. I’m going to switch to almond flour pie crusts for all of my crust recipes. Thanks for the wonderful new dinner idea.
Kim says
I substituted a regular pie crust and it was still very very good! Thanks for the recipe.
Santa says
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.