Tomato-And-Goat Cheese Tartlets

• Brown rice flour
• 5 ounces goat cheese, at room temperature
• 1 tablespoon olive oil
• 2 teaspoons coarse-grained Dijon mustard
• 3 basil leaves, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon finely chopped chives
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• Garnish: fresh thyme sprigs

1. Prepare Savory Gluten-Free Tart Crust. Roll dough to 1/8-inch to 1/4-inch thickness on work surface dusted with brown rice flour. Cut dough into 4 (5-inch) circles. Lightly press into 4 (4 1/2-inch) nonstick tart molds; trim off excess crust, and refrigerate dough in molds 20 minutes.
2. Combine goat cheese and next 5 ingredients. Divide goat cheese mixture among tart crusts. Top with tomatoes, and sprinkle evenly with salt, black pepper, and sugar.
3. Bake at 400u0b0 for 25 minutes or until crust is golden brown.
4. Serve tarts warm or at room temperature. Garnish, if desired.

brown rice flour, goat cheese, olive oil, coarsegrained dijon, basil, thyme, chives, cherry tomatoes, salt, freshly ground black pepper, sugar, thyme

Taken from www.myrecipes.com/recipe/tomato-goat-cheese-tartlet (may not work)