Summer Tomato Tart

Name: Summer Tomato Tart
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Mediterranean
Ingredients: 6 tablespoons salted butter or ghee; 2 eggs; 1 cup blanched almond flour; ½ teaspoon sea salt; 6 – 8 ounces honey goat cheese, crumbled; 3 cups Village Farms Lorabella Blossom tomatoes, cut in half crosswise; Handful of basil; Balsamic reduction drizzle, for serving

12 steps

Prep:10minCook:15min

This Summer Tomato Tart is such a fun recipe! The low carb + gluten free crust is so light and buttery, and I can't help but smile at those cute tomatoes!

Updated at: Wed, 11 Dec 2024 08:56:51 GMT

Ingredients

8 servings

6 tablespoonssalted butter

or ghee

2eggs

1 cupblanched almond flour

½ teaspoonsea salt

6 ounceshoney goat cheese

crumbled

3 cupsLorabella Blossom tomatoes

cut in half crosswise

basil

balsamic reduction drizzle

for serving

Instructions

Step 1

Preheat oven to 350F.

Step 2

In a medium bowl, combine the butter, 1 egg, almond flour, and sea salt.

Step 3

Whisk everything together and place in the fridge for 15 minutes.

Step 4

Grease your pie tin with coconut oil, spray, or extra butter.

Step 5

With your hands, press the crust into the pie tin. This won’t be typical pie crust consistency, it’s pretty malleable, so feel free to really spread it, break it and fill in the entire tin.

Step 6

In a small bowl, whisk the second egg.

Step 7

Brush the whisked egg on the inside of the pie crust.

Step 8

Bake in the oven for 10 – 12 minutes until golden brown.

Step 9

When it’s done baking, crumble the goat cheese into the bottom of the pie crust.

Step 10

Cut the the Lorabella Blossom tomatoes in half and line them in the pie crust, pushing them into the goat cheese if they need some help standing up.

Step 11

Turn your broiler on high and broil for 2 – 5 minutes depending on what kind of oven you have. I have an electric oven and it took me 5 – 7 minutes.