Grain-Free Strawberry Basil Goat Cheese Tart
Serves 8 to 10 adjust servings
Recipe by Tasty Yummies
Ingredients
Tart Crust
- 2 cups blanched almond flour (almond meal will work, too)
- 2 tablespoons flax seed meal
- 2 tablespoons maple syrup (honey will work but I find the crust browns up much quicker)
- 1/4 coconut oil, melted - plus more for greasing the pan
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
Topping
- 8 ounces goat cheese
- 1/4 cup milk of your choice (I used homemade almond milk)
- 1 teaspoon vanilla extract
- 1 pint fresh local strawberries, sliced
- 3 tablespoons raw honey, plus a bit more for drizzling on top when serving
- 1/2 cup fresh basil, chiffonade cut (into thin ribbons)
Instructions
- Preheat oven to 350º F. Lightly grease an 11-inch tart pan (you can use a smaller tart pan, it will just have more heigh). In a large bowl, add all of the crust ingredients and mix very well. Add the crust mixture to the tart pan and press down firmly into the pan, going up the sides just a tad bit. Bake for 15-20 minutes until golden brown.
- White the tart shell is baking, in a large bowl add the strawberries, basil and honey. Give it all a good stir and let it rest. In a food processor or high speed blender add the goat cheese, the milk and vanilla extract. Process until smooth and creamy.
- Once the tart is done, allow it to fully cool. Take the whipped goat cheese and spread it evenly across the top of the tart shell. Then place into the freezer for about 15 minutes or so, to allow it to firm up a bit.
- Once the goat cheese is somewhat firm, take it out of the freezer, and layer the strawberry basil mixture evenly across the top. I highly recommend not adding all of the juice, since it can make for a messy tart and will make your crust soggy. I just add a little of it - save the rest of it for a cocktail spritzer.
- Serve immediately or keep covered in the refrigerator until you are ready to serve. I like adding an extra drizzle of raw honey over the top of each slice, when serving. Enjoy! This tart does best if you serve it within a day or two, as it can begin to suffer from a soggy bottom.
Recipe Notes
Dairy-free/Vegan Options: Instead of goat cheese, opt instead for a cashew cream. Soak 1 1/2 cups of raw cashews (covered in water) for at least 2 hours, preferably longer. Drain and rinse. Add the cashews, the juice from 1 fresh lemon, a pinch of sea salt and 1 teaspoon vanilla extract to your food processor and process until smooth and creamy. About 5 minutes. Use this in place of the goat cheese filling and opt for maple syrup instead of raw honey in the strawberries.
