Who knew so much deliciousness could be wrapped up in one dish! This summer veggie tart is made with juicy heirloom tomatoes, toasted pine nuts, and creamy garlic goat cheese.


Gluten-Free Crust:

1/2 cup gluten-free oat flour
1/3 cup ground almond flour
2 tbsp corn starch 1/2 tsp sea salt
3 tbsp cold-pressed coconut oil or organic butter
3 tbsp ice-cold water

Garlic Goat Cheese Spread:

3/4 cup whipped goat cheese
3/4 cup cream cheese
1 garlic clove, minced
1 tsp salt
1 tbsp freshly minced herbs
Options: rosemary, basil, & oregano


2-3 medium heirloom tomatoes
2-3 radishes
Sliced micro-greens
Toasted pine nuts

Preheat oven to 350 degrees.

Combine the oat and almond flours, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the center until a dough forms. Gather the dough into a ball, wrap, then chill for about 30 minutes. Press the dough evenly into a circle. Prick the bottom with a fork and blind bake for about 25 minutes or until set and edges are golden brown. While crust is baking, make goat cheese spread. In a medium bowl, combine whipped goat cheese, cream cheese, minced garlic, salt, and herbs. Whip together until smooth and creamy. Remove crust and cover bottom with garlic and herb goat cheese spread. Top with heirloom tomatoes, radishes, micro-greens, and toasted pine nuts. Serve warm or room temperature.