Recipe: Tomato Tart

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!

Tart Shell:
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.

Filling:

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!

Serves 6
Calories: 354
Carbs: 17
Fiber: 10
(Net Carbs: 7)
Protein: 12
Fat: 30