12 Sep Recipe: Tomato Tart
This crowd pleaser is as simple to make as it is delicious and beautiful. But hurry before the end-of-season tomatoes are gone!
1 1/2 Cups almond flour
1/4 tsp. kosher salt
1 to 2 tsp. dried basil
1/4 Cup extra virgin olive oil
1 Tbsp. water
1 egg white
Mix the dry ingredients together. In a separate bowl, mix the wet ingredients together and slowly add to dry ingredients. Mix well with a fork. Press into well-greased tart pan. Bake at 350° for 15 minutes. Let cool for about an hour.
Chavrie goat cheese (or other spreadable chévre)
Pesto (about 1/4 to 1/3 Cup)—use our pesto recipe (or your favorite prepared pesto)
Heirloom tomatoes, sliced
Spread one carton Chavrie goat cheese (or your favorite soft chévre spread), followed by a layer of pesto. Top with a layer of colorful heirloom tomatoes. Cut into slices and serve immediately. Yum!
This delightful tart works well as both an appetizer (served in smaller portions) and a light meal. Plus, the total hands-on time for this recipe is only about 5–10 minutes. Enjoy!
(Net Carbs: 7)