TOMATO TART WITH RICOTTA & CRISPY PROSCIUTTO
Nutritional Value of one Regular Slice:
338 calories, 29g fat, 5g net carbs, 11g protein
Ingredients
- 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
Instructions
For the crust:
-
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.
-
Form the dough into a tight ball, wrap with plastic wrap and chill for at least 1/2 hour.
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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:
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Combine the ricotta cheese, parsley, salt, pepper, and Parmesan cheese in a small bowl and mix thoroughly.
For the garlic oil:
-
Combine the olive oil, garlic, oregano, and salt in a small bowl.
To assemble the tart:
-
Preheat the oven to 375 degrees (F)
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Spread the ricotta layer over the raw crust, leaving a 2 inch border of crust with no ricotta.
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Top the ricotta layer with the cherry tomato halves, and then the prosciutto.
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Fold the 2 inches of the edge of the crust up over the sides of the filling.
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Drizzle the garlic oil over the top of the tart.
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Bake the tart in a 375 degree (F) oven for 35 minutes or until golden brown.
Serve warm or chilled.
