Mini Gluten Free Vegetable Swirl Tart Recipe
These gluten free mini vegetable swirl tarts are an artful appetizer that's great for any occasion. The soft and light crust, herb goat cheese, and fresh vegetables make these as delicious as they are beautiful.
Ingredients
Tart Crust
1 cup All Purpose Baking Mix
⅓ cup Ice Water
⅓ 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
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.
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)
With a wet spoon shape the dough into a crust that is just slightly shorter than your cherry tomatoes.
Bake crusts in the oven at 350 for 7-10 minutes.
In a medium sized bowl whip goat cheese and cream cheese together with a mixer.
Remove tart crusts from the oven and add whipped goat cheese to the bottom of the tarts.
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.
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.)
Using a pastry brush dust tarts lightly with olive oil. Bake at 350 for 10-12 minutes.