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 Goat Cheese Basil Strawberry Tart

Goat cheese tart
Vegan and Gluten Free
Level of Difficulty: Moderate
For the crust:
1 cup almond flour
1/2 teaspoon salt
1 Tablespoon cocoa powder
2 Tablespoons maple syrup
1/4 cup coconut oil, melted
For the filling:
1.5 ounces of goat cheese, at room temperature
2 Tablespoons greek yogurt
1 Tablespoon maple syrup
About 1 1/2 cups strawberries
A handful of basil microgreens*
*We recommend getting the grow kit because fresh cut basil microgreens don't ship well and only last 3-5 days in the fridge. Growing your own means these highly nutrient dense microgreens will be super fresh with maximum flavor!
This recipe makes two miniature pies or one large one.
To make the crust:
1. Whisk together the almond flour and salt.
2. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms.
3. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe).
4. Use a fork and pierce the dough all over.
5. Stick in the fridge for 30 minutes.
6. Preheat oven to 350.
7. Once preheated, bake for 15 minutes or until it starts to brown.
8. Remove from oven and let cool before adding toppings.
9. In a blender or food processor, combine the goat cheese, yogurt, and maple syrup.
10. Blend until smooth.
11. Spread into an even layer on the tart crusts.
12. Top with strawberries and basil microgreens.

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