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Tomato-and-Goat Cheese Tartlets

Photo: Aran Goyoaga
Prep time 15 mins
Chill time 1 hr, 20 mins
Bake time 25 mins
Yield Makes 4 (4 1/2-inch) tartlets


  • Savory Gluten-Free Tart Crust
  • 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

How to Make It

  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.