Tomato-and-Goat Cheese Tartlets |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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