2 medium Tomatoes, Cut into 1/4″ Slices
1/4 cup Olive Oil
Salt & Pepper to Taste
1/2 cup Almond Flour
1 tbsp. Psyllium Husk
2 tbsp. Coconut Flour
5 tbsp. Cold Butter, Cubed
1/4 tsp. Salt
1/2 medium Onion, Sliced Thin
3 oz. Goat Cheese
2 tbsp. Olive Oil
2 tsp. Minced Garlic
3 tsp. fresh Thyme
•Preheat oven to 435 degrees.
•Slice tomatoes into 1/4 inch thick slices and drizzle with olive oil and sprinkle with salt and
•Poke holes in tomatoes to reduce steaming.
•Roast tomatoes in oven for 30-40 minutes.
•Preheat oven to 350 degrees.
In a food processor, pulse together slowly, all of the tart base ingredients until a dough forms.
Using silicone cupcake molds, press dough into 1/4-1/2 inch thick layers. Total of 12 tarts.
Bake until hardened about 17-20 minutes.
Remove from oven and let cool completely.
In a pan, caramelize onions and garlic with 2 tbsp. of olive oil over high heat.
Put together tarts, with tomato, caramelized onions and garlic along with fresh thyme and
crumbled goat cheese.
Bake for an additional 5-6 minutes at 350 degrees.