Mini Strawberry Chocolate Tart with Whipped Goat Cheese & Basil Micro Greens


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Let’s talk about micro greens. Do you eat them? Do you grow them? To be perfectly honest, I had not had much experience with them before this spring. After planting my two gardens, I was still left with tons of seeds until I rememberd an article my Grandma sent me a few months back about using extra seeds to make micro greens. The process is simple and only takes between 7 and 14 days to grow. So while you are sitting around waiting for those tomato plants to produce fruit three months down the road, you could have already harvested six rounds of micro greens!

 

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For this recipe, I used basil micro greens which complimented the strawberries wonderfully. It tasted like summer in every bite. I’ve found the basil micro greens to be the most flavorful so far but the swiss chard is the prettiest. With tiny strips of pink, yellow, and red…it’s hard to resist not topping everything with them. If you are into the idea of making your own micro greens, check out Claire’s post on it here or hop on over to Organic Gardening for their step by step tutorial.

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Also, on the topic of new things, I was at the farmer’s market earlier today and my friend mentioned how her boyfriend eats the strawberries with the stems on. I immediately asked if she had told me he wasn’t supposed to do that and she laughed. She then went on to tell me that although it’s not standard, it’s in fact totally okay to eat the stems and that she has no right telling him not to do it. I didn’t believe her. After much research (aka – hopping on my iPhone), I discovered that I was completely wrong.  MIND BLOWN. AND…this was a game changer! I loved sliced strawberries but they are so much more beautiful whole. Hence the reason i kept them whole in this recipe…you can totally dig into the ENTIRE strawberry. BUT, if that is too weird for you (it’s okay, I totally understand) then feel free to chop the strawberries into thin slices or chunks.

If you’d like to just make one regular pie size version instead of two miniature, just double the recipe below.

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Mini Strawberry Chocolate Tart with Whipped Goat Cheese & Basil Micro Greens

Makes 2 mini tarts (double recipe to make a standard pie size) / Gluten-Free

For the crust:

  •  1 cup almond flour
  • 1/2 teaspoon salt
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons maple syrup
  • 1/4 cup coconut oil, melted

For the filling:

  • 1.5 ounces of goat cheese, at room temperature
  • 2 Tablespoons greek yogurt
  • 1 Tablespoon maple syrup

 

  • About 1 1/2 cups strawberries
  • handful of basil micro greens (or regular basil if you can’t find micro greens)

To make the crust: Whisk together the almond flour and salt. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe). Use a fork and pierce the dough all over. Stick in the fridge for 30 minutes. Preheat oven to 350 and bake for 15 minutes or until it starts to brown. Remove from oven and let cool before adding toppings.

In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts.

Top with strawberries and basil micro greens.

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Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

May 22, 2013

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22 Comments

  1. Reply

    Sarah

    May 19, 2013

    Goats cheese and straweberries are such a perfect pairing. this tart looks delicious, and thanks for the 411 on microgreens – something even I might be able to grow!

  2. Reply

    Sarah

    May 19, 2013

    Goats cheese and strawberries are such a perfect pairing. this tart looks delicious, and thanks for the 411 on microgreens – something even I might be able to grow!

    • Reply

      Shellywest

      May 20, 2013

      You are very welcome! I do hope you try to grow some of your own – they add such a new complexity to salads and desserts that I currently can’t get enough of them!

  3. Reply

    Alanna {the Bojon Gourmet}

    May 20, 2013

    Oh my!! This sounds AMAZING! I love everything about this recipe. The crust sounds perfect, and gluten-free, too. I’ll eat goat cheese in everything, even and especially dessert. I love knowing that you can eat the strawberry stems – that is brilliant. And basil micro greens sound like the most heavenly, spectacular topping! Yum!

  4. Reply

    Alanna {the Bojon Gourmet}

    May 20, 2013

    Also, these photos are just stunning!

    • Reply

      Shellywest

      May 20, 2013

      Thanks, Alanna! I feel the same way about goat cheese – it’s tang just works so well with everything sweet!

      • Reply

        Alanna {The Bojon Gourmet}

        July 11, 2013

        Shelly, thank you so much for posting this recipe! I just posted a version with port-poached cherries in place of the berries. :)

        • Reply

          Shellywest

          July 11, 2013

          AMAZING! You always come up with the best boozy combinations – can’t wait to check it out!!

  5. Reply

    Katie

    May 20, 2013

    This is beautiful! I love the idea of using basil microgreens – I’ve definitely thought about it for bean and broccoli sprouts, but never basil! I bet they have a wonderful flavor.

  6. Reply

    missphips

    May 22, 2013

    oh my god! it looks deliciouuuus! i want to try this recipe! in fact, i want to try them all!
    i love your blog! congratulations for the nice work! ♥

    • Reply

      Shellywest

      May 22, 2013

      : ] !!! Thank you, missphips!

  7. Reply

    shellsten | Piecefully

    July 17, 2013

    I found these (and you blog!) through Pinterest and they look absolutley fab. Strawberries and goats cheese = <3 wonderful.

    • Reply

      Shellywest

      July 19, 2013

      Yay! Thanks, Shellsten. I’ve been poking around your blog and it’s gorgeous as well!

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