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Mini gluten free vegetable swirl tarts made with Montana Gluten Free All Purpose Baking Mix
Yields1 Serving
Prep Time25 minsCook Time20 minsTotal Time45 mins
Tart Crust
 1 cup All Purpose Baking Mix
  cup Ice Water
  cup Frozen Butter
Tart Filling
 8 oz Herbed Goat Cheese
 ¼ cup Cream Cheese
 12 Cherry Tomatoes
 1 Medium Eggplant
 3 Large Carrots
 34 Zucchini
 2 tbsp Olive Oil
1

Grate 1/3 cup of frozen butter into a mixing bowl, add All Purpose Baking Mix, and 1/2 cup of ice cold water. Gently mix dough into a large ball. Cover and set in the fridge for 20 minutes.

2

Grease the bottom of two jumbo muffin tins. Set the oven to 350. Remove dough from fridge and begin scooping dough into the muffin tin.( About a tbsp sized scoop per hole)

3

With a wet spoon shape the dough into a crust that is just slightly shorter than your cherry tomatoes.

4

Bake crusts in the oven at 350 for 7-10 minutes.

5

In a medium sized bowl whip goat cheese and cream cheese together with a mixer.

6

Remove tart crusts from the oven and add whipped goat cheese to the bottom of the tarts.

7

Use a peeler to get long strips of vegetable that are as wide as your tart wall is tall. Once you have peeled the strips, place them on a paper towel to dry.

8

Set cherry tomato in the center of the tart. Wrap your vegetable strips tightly around the tomato. You can randomly disperse the vegetables or go in a pattern like we did. (Tomato, zucchini, carrot, and eggplant.)

9

Using a pastry brush dust tarts lightly with olive oil. Bake at 350 for 10-12 minutes.

Ingredients

Tart Crust
 1 cup All Purpose Baking Mix
  cup Ice Water
  cup Frozen Butter
Tart Filling
 8 oz Herbed Goat Cheese
 ¼ cup Cream Cheese
 12 Cherry Tomatoes
 1 Medium Eggplant
 3 Large Carrots
 34 Zucchini
 2 tbsp Olive Oil

Directions

1

Grate 1/3 cup of frozen butter into a mixing bowl, add All Purpose Baking Mix, and 1/2 cup of ice cold water. Gently mix dough into a large ball. Cover and set in the fridge for 20 minutes.

2

Grease the bottom of two jumbo muffin tins. Set the oven to 350. Remove dough from fridge and begin scooping dough into the muffin tin.( About a tbsp sized scoop per hole)

3

With a wet spoon shape the dough into a crust that is just slightly shorter than your cherry tomatoes.

4

Bake crusts in the oven at 350 for 7-10 minutes.

5

In a medium sized bowl whip goat cheese and cream cheese together with a mixer.

6

Remove tart crusts from the oven and add whipped goat cheese to the bottom of the tarts.

7

Use a peeler to get long strips of vegetable that are as wide as your tart wall is tall. Once you have peeled the strips, place them on a paper towel to dry.

8

Set cherry tomato in the center of the tart. Wrap your vegetable strips tightly around the tomato. You can randomly disperse the vegetables or go in a pattern like we did. (Tomato, zucchini, carrot, and eggplant.)

9

Using a pastry brush dust tarts lightly with olive oil. Bake at 350 for 10-12 minutes.

Notes

Mini Gluten Free Vegetable Swirl Tart Recipe