Heirloom Tomato Tart

I Love with a capital "L" heirloom tomatoes in the summer time. I have the sweetest local market right down the road and they sell the most flavorful, beautifully colored tomatoes I've ever seen. Most of the time I slice them and add a little sea salt and basil and that's all, but this savory tart is definitely one of my new favorite ways to highlight these summer beauties. This crust is gluten free and dairy free and full of flavor thanks to spices and basil. I adapted it from my other tart recipe and can see so many savor tart possibilities! Stay tuned! I will say, I have a small tart pan. You might need to double this recipe in order to fill your pan. The filling is cheesy and delicious with even more basil and topped with thick juicy heirlooms! The beautiful thing about this tart is it can be eaten all day long. For breakfast, lunch, as a side with dinner...even a snack. What's not to love?

Ingredients

Crust

3/4 cup almond flour

4 TBSP oat flour

3 TBSP almond meal

1 egg

1/4 cup avocado oil

Fresh basil chopped (I would say about 1/4 cups maybe a little more. Use your judgment)

1/2 tsp sea salt

Pinch of ground pepper

1/4 tsp garlic powder

Filling

I'm not going to give measurements on this part for two reasons. One, I want to encourage you to taste as you go. Everyone's taste buds are different, so you might want more salt or more parmesan than someone else. Two, your tart pan or crust thickness might be different than mine. Make enough mixture to fill almost to the top of your tart crust.

Ricotta cheese

Finely grated parmesan cheese

Chopped basil

Sea salt

Pepper

Garlic powder

Sliced heirloom tomatoes

Directions

Put crust ingredients into food processor and pulse until ball forms.

Remove and press into a lightly oiled tart pan (I don't use a roller for this).

Bake at 375F for 20-25 mins, until slightly browned

Tip- I probably could use a little less oil but I like how rich it makes the crust. The oil will bubble out of the crust. This might be a little taboo, but I dab the crust with a paper towel.

Let crust cool all the way before filling.

Add ricotta mix almost to the top of the crust.

Sprinkle a little more parmesan to the top.

Lay sliced tomatoes on the cheese filling and top with more basil, sea salt/pepper and a fat drizzle of olive oil.

Serve and enjoy!

Tip- This is almost as good the next day. Obviously, the filling makes the crust a little soft but I liked it the next morning. Just cover and pop it in the fridge!

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