Nutritional Value of one Regular Slice:

338 calories, 29g fat, 5g net carbs, 11g protein

  • For the crust:
  • 1/2 cup butter softened
  • 1/2 tsp kosher salt
  • 2 Tbsp coconut flour
  • 2 cups almond flour
  • 1/4 tsp xanthan gum
  • 2 Tbsp beaten egg
  • For the ricotta:
  • 1/2 cup whole milk ricotta
  • 1 tsp dried parsley
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • For the garlic oil:
  • 2 Tbsp olive oil
  • 1/2 tsp fresh garlic minced
  • 1/2 tsp fresh oregano minced
  • 1/4 tsp kosher salt
  • For the topping:
  • 1 1/2 cups cherry tomatoes halved
  • 2 slices prosciutto cut into thin strips
For the crust:
  1. Mash the butter and salt together with a fork in a medium bowl. Add the coconut flour, almond flour, beaten egg, and xanthan gum and work with the fork until fully combined.
  2. Form the dough into a tight ball, wrap with plastic wrap and chill for at least 1/2 hour.
  3. Once chilled, place the ball of dough onto a piece of parchment paper. Cover with another piece of parchment (or wax paper) and roll into a 16 inch disk. Peel off the top layer of parchment paper carefully and place the disk and bottom parchment layer onto a cookie sheet.
For the ricotta layer:
  1. Combine the ricotta cheese, parsley, salt, pepper, and Parmesan cheese in a small bowl and mix thoroughly.
For the garlic oil:
  1. Combine the olive oil, garlic, oregano, and salt in a small bowl.
To assemble the tart:
  1. Preheat the oven to 375 degrees (F)
  2. Spread the ricotta layer over the raw crust, leaving a 2 inch border of crust with no ricotta.
  3. Top the ricotta layer with the cherry tomato halves, and then the prosciutto.
  4. Fold the 2 inches of the edge of the crust up over the sides of the filling.
  5. Drizzle the garlic oil over the top of the tart.
  6. Bake the tart in a 375 degree (F) oven for 35 minutes or until golden brown.
Serve warm or chilled.
Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *