Tomato Tart with Ricotta and Crispy Prosciutto - Low Carb
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 cup butter softened
- 1/4 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried parsley
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/4 tsp xanthan gum
- 1/2 tsp kosher salt
- 1/4 tsp kosher salt
- 2 tbsp beaten egg
- 1/2 cup whole milk ricotta
- 1/8 spblack pepper
- 1/2 tsp fresh garlic minced
- 1/2 tsp fresh oregano minced
- 1 1/2 cups cherry tomatoes halved
- 2 slices prosciutto cut into thin strips
- Carbohydrate 8.53657218754174 g
- Cholesterol 55.7801562775379 mg
- Fat 31.4302756356586 g
- Fiber 4.40662491360013 g
- Protein 8.67967812585875 g
- Saturated Fat 14.0099014128051 g
- Serving Size 1 1 serving (95g)
- Sodium 317.364500099507 mg
- Sugar 4.12994727394161 g
- Trans Fat 1.95601128197564 g
- Calories 336 calories
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 ½ 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.
