Zucchini and goat cheese tartlet (almond crust, keto)

Mini-tartlets made from almond pastry topped with tender zucchini and fresh goat’s cheese; low in carbs.

schedule Prep (min)
25
whatshot Cook (min)
25
timer Total (min)
50
account_circle Servings
6
210 kcal
Par portion
18.0 g
Lipides
6.0 g
Protéines
3.0 g
Glucides nets
Ingredients

Instructions
  1. Preheat the oven to 180°C. Mix almond flour, melted butter and egg to form a smooth dough; divide into tartlet molds.
  2. Brown the grated zucchini quickly to reduce moisture; drain then mix with the goat cheese and season.
  3. Fill the pastry bases, cook 18–22 minutes until golden brown; let cool before unmolding.

Variants
  • Add fresh herbs like basil or mint for a fresh touch.

Tips
  • Press the zucchini well to avoid a too wet filling.
FAQ
Yes, cook then freeze individually; reheat in the oven at 160°C.
Selected ingredients

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Zucchini and goat cheese tartlet (almond crust, keto)
Zucchini and goat cheese tartlet (almond crust, keto)

Mini-tartlets made from almond pastry topped with tender zucchini and fresh goat’s cheese; low in carbs.

Irina Volkov Russia

Chef Irina Volkov

Russia

Modern-Russian

Root-vegetable-focused plates and refined slow-cooking techniques adapted to low-carb needs.

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