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    Home » Low Carb Appetizers & Snacks » Keto Tomato Goat Cheese Tart

    Published: Sep 23, 2020 · Modified: Feb 19, 2021 by Carolyn

    Keto Tomato Goat Cheese Tart

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.6K shares
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    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.

    Titled image of goat cheese tart with tomatoes and bacon, in a white tart pan.

    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!

    A slice of tomato goat cheese tart on a white plate with a bowl of tomatoes in the background.

    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.

    Keto tomato goat cheese tart on a white plate with basil leaves, and the rest of the tart in the background with some tomatoes

    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.

    1. 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.
    2. 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.
    3. Have your ingredients at room temperature. This helps them combine more easily and smoothly as well.
    4. 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.
    5. 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.

    Close up shot of a slice of keto goat cheese tart

    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
    Close up shot of a slice of keto goat cheese tart

    Keto Goat Cheese Tart

    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. 
    5 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: goat cheese tart, tomato goat cheese tart
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 8 servings
    Calories: 415kcal

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    Serves 8 as a main dish, or 12 as an appetizer. 
    Nutrition Facts
    Keto Goat Cheese Tart
    Amount Per Serving (1 serving = ⅛th of tart)
    Calories 415 Calories from Fat 320
    % Daily Value*
    Fat 35.6g55%
    Carbohydrates 6.5g2%
    Fiber 2.5g10%
    Protein 16g32%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

     

     

     

     

     

    3.6K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Comments

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      Recipe Rating




    1. Kim says

      November 02, 2020 at 10:49 am

      5 stars
      I substituted a regular pie crust and it was still very very good! Thanks for the recipe.

      Reply
    2. Ginny says

      November 02, 2020 at 10:20 am

      5 stars
      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.

      Reply
    3. Matt Taylor says

      November 02, 2020 at 9:41 am

      5 stars
      I love goat cheese and tomato. Such an amazing dish and a perfect keto recipe!

      Reply
    4. Kim says

      October 18, 2020 at 8:16 pm

      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

      Reply
      • Carolyn says

        October 18, 2020 at 9:01 pm

        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?

        Reply
    5. Anu says

      September 26, 2020 at 11:39 am

      5 stars
      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.

      Reply
    6. Emily says

      September 25, 2020 at 11:55 am

      I also thought the tart would be sweet before reading your article. Very interesting recipe, I will definitely try it!

      Reply
    7. miranda says

      April 21, 2019 at 4:40 pm

      love it, love it, love it, LOVE IT!!!

      Reply
    8. Duane Wiley says

      February 10, 2019 at 12:29 pm

      Can you recommend an alternative cheese for this recipe? I don’t like the taste of Goat Cheese. Thanks! Love your recipes!

      Reply
      • Carolyn says

        February 10, 2019 at 1:00 pm

        Just do cream cheese, it should work fine as long as you let it soften.

        Reply
    9. ADS says

      September 11, 2018 at 9:18 am

      What an incredible tart. Perfect for a healthy weekend brunch.

      Reply
    10. Ellena says

      August 28, 2016 at 2:25 pm

      Has anyone tried freezing this? Does it hold up okay?

      Reply
    11. Joyce says

      August 11, 2015 at 3:44 pm

      Where do I buy the press in almond crust?

      Reply
      • Carolyn says

        August 11, 2015 at 4:45 pm

        You don’t buy it, you make it.

        Reply
    12. Linda Biggs says

      February 10, 2015 at 9:49 pm

      The link to the recipe on she knows is broken 🙁

      Reply
      • Carolyn says

        February 11, 2015 at 10:15 am

        Thanks for the heads up. Let me see if I can get them to fix it.

        Reply
      • Carolyn says

        February 11, 2015 at 10:25 am

        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…

        Reply
    13. Anya says

      February 08, 2015 at 10:05 pm

      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.

      Reply
      • Carolyn says

        February 08, 2015 at 10:20 pm

        Mmmm, mushrooms and breakfast sausage would be great!

        Reply
    14. Liz says

      June 26, 2014 at 9:05 pm

      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!

      Reply
    15. Linda says

      June 21, 2014 at 12:16 am

      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.

      Reply
      • Carolyn says

        June 21, 2014 at 5:30 am

        I am jealous of your homegrown tomatoes. Ours won’t be in for another month or so!

        Reply
    16. Susan says

      June 16, 2014 at 8:55 am

      Do you have a printable version? I found the recipe on SheKnows but there isn’t a printable version. Thanks!

      Reply
      • Carolyn says

        June 16, 2014 at 10:02 am

        No, in this case you will have to cut and paste into a word doc.

        Reply
      • sara s pomish says

        September 24, 2020 at 7:30 am

        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. 😉

        Reply
    17. Malainie says

      June 14, 2014 at 4:19 pm

      I don’t have a tart pan. Would a nine inch ceramic pie pan work?

      Reply
      • Carolyn says

        June 15, 2014 at 6:37 am

        Yes, that would be perfect.

        Reply
    18. Amanda says

      June 07, 2014 at 10:39 pm

      Your recipes are incredible! Most low carb recipes do not look appetizing but yours are drool worthy!

      Reply
    19. Malainie says

      June 06, 2014 at 5:41 pm

      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.

      Reply
    20. Jocelyn (Grandbaby Cakes) says

      June 06, 2014 at 7:56 am

      This tart is destined to become my new favorite thing ever!

      Reply
    Newer Comments »

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