Paleo Goat Cheese Mini Tarts
Prep time
Cook time
Total time
Not only are these Paleo Goat Cheese mini tarts delicious and healthy - they are so fun to make too!
For the shells:
  • 2 cups of organic almond flour
  • 2 cups grated raw milk sharp cheddar cheese
  • 1 teaspoon dried thyme
  • 6 Tablespoons cold water (I found that I needed closer to 8)
For the filling:
  • 1 organic, cage-free egg
  • 1 tsp. raw milk, organic cream
  • ½ cup soft goat's cheese or organic yogurt cheese ([fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]here's how to make it)
  • 1-2 small cloves organic garlic, pressed (optional)
  • 1 teaspoon dried organic parsley flakes (optional)
  • ½ cup chopped organic sun dried tomato
  • ½ cup chopped organic olives
  • 2 tablespoons chopped organic green onion
  • 1 tablespoon chopped organic fresh basil
  1. Preheat oven to 300 degrees.
  2. In a food processor, blend together the almond flour, cheese, and dried thyme until the mixture looks like course corn meal.
  3. Slowly add the cold water, a tablespoon at a time, and watch the dough. When it starts to form a ball, it's ready.
  4. Oil a mini-muffin pan well. Press the dough into the muffin cups (about 3 mm thick). Bake at 300 degrees for 20-25 minutes (check for browning at the edges). Remove from oven.
  5. While the tart shells are baking, combine the egg with the cheese, cream, and garlic and parsley (if you're using them).
  6. Fill the tart shells with the cheese mixture, then garnish with the chopped sun dried tomatoes, olives, green onions, and basil.
  7. Return the tarts to the oven, and bake for an additional 15 minutes (or until the cheese is firm, mine needed 20 minutes).
  8. Let cool, and serve! These are great chilled, too.
Recipe by Thank Your Body at