Privacy Policy Terms Of Service
Low Carb Goats Cheese, Zucchini And Red Pepper Tart

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

  • prep time

    prep time

    25 min

  • cook time

    cook time

    1 h 0 min

  • ready time

    ready time

    1 h 25 min

Low Carb Goats Cheese, Zucchini And Red Pepper Tart

5 ratings

This low carb tart is rich, filling and utterly delicious! packed with roasted vegetables and topped with tangy goats cheese, the filling is encased in a thick custard of cheese and double cream.

Perfect for lunches alongside steamed green vegetables or with a simple salad. This is also a great addition to a summer picnic!

  • Net Carbs

    7.7 g

  • Fiber

    6.4 g

  • Total Carbs

    14.2 g

  • Protein

    17.6 g

  • Fats

    36.7 g

437 cals

Low Carb Goats Cheese, Zucchini And Red Pepper Tart

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

Create Shopping List
  • Egg Whole

    Egg Whole

    4 small

  • Goat Cheese, Semi-soft

    Goat Cheese, Semi-soft

    3-½ ounce

  • Finely Ground Almond Meal Flour by Bob's Red Mill

    2 cup

  • Oregano, Ground

    Oregano, Ground

    2 teaspoon

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    1 medium - 2 1/2" diameter x 2 3/4"

  • Yellow Bell Peppers, Raw

    Yellow Bell Peppers, Raw

    1 medium - 2 1/2" diameter x 2 3/4"

  • Zucchini

    Zucchini

    1 small

  • Garlic

    Garlic

    1 clove

  • Butter

    Butter

    1 tablespoon

  • Red Onion

    Red Onion

    1 tablespoon, chopped

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Double Cream

    Double Cream

    ¼ cup

  • Organic Ground Flax Seed by Wild Oats

    Organic Ground Flax Seed by Wild Oats

    ¼ cup

  • Parmesan Cheese, Dry (grated)

    Parmesan Cheese, Dry (grated)

    ¼ cup, grated

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 14

1 h 25 min

  • Step 1

    Preheat the oven to 395 degrees Fahrenheit.

  • Step 2

    Add the whole peppers to a shallow oven tray and drizzle with olive oil. Bake for 10 minutes. Slice the zucchini in half length ways and after 10 minutes, add to the oven tray along with the whole peppers to bake for a further 25 minutes, until the zucchini is tender and the peppers are charred and collapse in on themselves. Set aside to cool completely.
    Step 2

  • Step 3

    Whilst the vegetables are roasting, add the ground almonds, flax, oregano, butter, salt and pepper to a food processor. Blend to form a chunky crumb.
    Step 3

  • Step 4

    Add one egg to the food processor and blend again to form a dough.
    Step 4

  • Step 5

    Remove the dough from the food processor and press into a loose bottom tart tin – about 18 cm. Prick the base of the dough all over and refrigerate until the vegetables are cooked.
    Step 5

  • Step 6

    Once the vegetables are cooked, remove the pastry from the fridge, loosely cover with foil and transfer to the oven to bake for 10 minutes.

  • Step 7

    Whilst the pastry is baking, heat the olive oil in a frying pan over a medium heat. Mince the garlic and finely dice the onion. Sauté until tender.

  • Step 8

    Peel the outer skin away from the peppers and remove the seeds. Roughly chop into 1 inch strips and transfer to a mixing bowl. Roughly dice the zucchini into half inch slices and add to the bowl with the peppers, onion and garlic. Stir well to combine.
    Step 8

  • Step 9

    Remove the cooked pastry from the oven and leave to cool. Reduce the oven temperature to 360 degrees Fahrenheit.

  • Step 10

    Whilst the pastry cools, whisk together the remaining eggs, cream and parmesan. Season and beat well to combine.
    Step 10

  • Step 11

    Arrange the vegetable mixture in the pastry and transfer to an oven tray.
    Step 11

  • Step 12

    Pour the custard filling over the top.
    Step 12

  • Step 13

    Slice the goats cheese into 8 discs and arrange over the top.
    Step 13

  • Step 14

    Return to the oven to bake uncovered for 30-35 minutes until thoroughly cooked through and golden brown. Leave to cool in the tin before serving.
    Step 14

Explore More Recipes

View All Recipes

Comments 11

  • SpectacularRadish209551

    SpectacularRadish209551 2 years ago

    Really good, easy to make, although my dough was a bit crumbly.

    • MarvellousCauliflower649700

      MarvellousCauliflower649700 2 years ago

      Took much longer to roast the peppers, about an additional 20 minutes. Very good, though. I will make it again.

      • MirthfulKetone544983

        MirthfulKetone544983 3 years ago

        Can it be frozen?

        • FavorableArugula928117

          FavorableArugula928117 3 years ago

          Really good!

          • MirthfulAvocado451816

            MirthfulAvocado451816 4 years ago

            Has anyone made this ?

            • Alextek777

              Alextek777 4 years ago

              Making it as we speak

          • Lfadum

            Lfadum 4 years ago

            THIS IS NOT TREE NUT FREE AS PER TAG.

            • Leimean

              Leimean 4 years ago

              Can this be made crustless?

              • cskleen

                cskleen 5 years ago

                Does this freeze well?

                • spaetzle71051e

                  spaetzle71051e 6 years ago

                  It states to add remaining eggs ... under ingredients there are only 4 small eggs listed that needed to be added to the dough... please correct it

                  • recipewriter

                    recipewriter 6 years ago

                    Thanks so much for catching this. I have updated the recipe - only one egg is required to make the dough, the remaining eggs make the filling! Hope that helps!