Tomato-and-Goat Cheese Tartlets

Tomato-and-Goat Cheese Tartlets Recipe
Photo: Aran Goyoaga

Recipe from

Coastal Living

Recipe Time

Prep: 15 Minutes
Chill: 1 Hour, 20 Minutes
Bake: 25 Minutes


Brown rice flour
5 ounces goat cheese, at room temperature
1 tablespoon olive oil
2 teaspoons coarse-grained Dijon mustard
3 basil leaves, finely chopped
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped chives
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 to 1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
Garnish: fresh thyme sprigs


1. Prepare Savory Gluten-Free Tart Crust. Roll dough to 1/8-inch to 1/4-inch thickness on work surface dusted with brown rice flour. Cut dough into 4 (5-inch) circles. Lightly press into 4 (4 1/2-inch) nonstick tart molds; trim off excess crust, and refrigerate dough in molds 20 minutes.

2. Combine goat cheese and next 5 ingredients. Divide goat cheese mixture among tart crusts. Top with tomatoes, and sprinkle evenly with salt, black pepper, and sugar.

3. Bake at 400° for 25 minutes or until crust is golden brown.

4. Serve tarts warm or at room temperature. Garnish, if desired.

Aran Goyoaga,

Coastal Living

September 2012
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