A few weeks ago a friend brought me some beautiful cherry tomatoes from her garden and this lovely low carb tomato tart was born.
I wanted to post it as soon as I made it, but to be honest I’ve been experiencing a little bit of writer’s block lately. I’ve got lots of low carb recipes completed and ready to post – but as delicious as they are, trying to come up with something to say about them has been like pulling teeth.
Like the whiteness of these blank pages hurts my eyes.
In trying to figure out why my brain is broken lately, all I can say is that between the chaotic Summer we had with a constant stream of house guests, Mr. Hungry working nights for a month, and a rocky start to homeschooling this year I’m just plain burnt out.
I know you guys can relate in one way or another to that feeling, because who ISN’T burnt out lately?
Anyhoo, this month Mr. Hungry and I celebrated our 22nd wedding anniversary (awwwwwww!) and this past weekend we went to Rhode Island on a mini-vacation.
Determined to unplug completely, for the first time in YEARS I didn’t even pack my laptop – I just turned everything off and left.
Perfect weather, lots of fishing, delicious seafood, and some great times with old friends made for the most amazing four days EVAH.
While I hated for it to end, I find that even that short break with no commitments has me ready to get back to work.
I’m not promising Shakespearean level writing or anything, but at the very least I’ll be able to string some sentences together in a coherent manner. Possibly with a few lame jokes thrown in for good measure.
I guess we’ll have to see what happens!
Meanwhile, this rustic and delicious tomato tart (or Crostada if you will) should go on your list to make STAT!
While it was amazing with garden fresh cherry tomatoes, the beauty of the roasting process is that even if you’re using blander winter tomatoes, it will sweeten and concentrate the flavors in a lovely way.
The sweetness of the tomatoes is perfectly balanced with the earthy herbs, rich ricotta, a slight punch of garlic, and the salty crunch of the prosciutto to finish it off.
This savory low carb tart is perfect for entertaining – you can even make them in miniature format to serve as a formal appetizer if you’re feeling fancy. Or just slice it into wedges and let people have at it. Either way it’s going to be a huge hit with your guests!
Though honestly this recipe is so good that it will likely bring out your inner hoarder and you’ll want to keep it all to yourself! It’s a dilemma – seriously.
If there is room in your carb budget for it, I recommend serving this delicious tomato tart with a crisp white wine – a nicely chilled Sauvignon Blanc would be perfection.
Again – that works whether you’re alone on the couch binge watching Netflix (no judgement, I’ve been there. Recently. ) or throwing a fancy dinner party with friends.
Whatever your plans, I promise you’ll want to include this gorgeous low carb tart recipe in them ASAP.
NOTES: Some people have had trouble with the crust staying together while hot so I’ve added 2 Tbsp of beaten egg to the recipe to help the crust hold together better. If you have an egg allergy you can omit it, just wait for your tart to cool for at least half an hour before serving and it will hold together much better than when first out of the oven.
New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
To get more for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!
- 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
- 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
- 2 Tbsp olive oil
- 1/2 tsp fresh garlic, minced
- 1/2 tsp fresh oregano, minced
- 1/4 tsp kosher salt
- 1 1/2 cups cherry tomatoes, halved
- 2 slices prosciutto, cut into thin strips
- 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.
- 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.
- Combine the ricotta cheese, parsley, salt, pepper, and Parmesan cheese in a small bowl and mix thoroughly.
- Combine the olive oil, garlic, oregano, and salt in a small bowl.
- Preheat the oven to 375 degrees (F)
- Spread the ricotta layer over the raw crust, leaving a 2 inch border of crust with no ricotta.
- Top the ricotta layer with the cherry tomato halves, and then the prosciutto.
- Fold the 2 inches of the edge of the crust up over the sides of the filling.
- Drizzle the garlic oil over the top of the tart.
- Bake the tart in a 375 degree (F) oven for 35 minutes or until golden brown.
- Serve warm or chilled.