1 – Tart Crust
¾ Cup Tigernut flour or Cassava Flour
½ Cup – nut meal (I used Cashews)
¼ Cup – Ghee (Chilled)
1 Tbsp – raw honey
2 – Pasture Raised Eggs
2 Tsp – Fresh Chives (Finely Diced)
½ Tsp – Garlic Powder
¼ Tsp – Salt
4-5 – Heirloom Tomatoes (Sliced)
1 – Sweet Yellow Onion (Thin Sliced)
3 – Cloves Garlic
1 Tbsp – Fresh Basil (Minced)
More Fresh Basil Leaves for Serving
2-3 Tbsp – Gold Nugget Ghee
3 Tbsp – Kasandrinos Extra Virgin Olive Oil
2 Tsp – Kasandrinos Lakonia Dipping Seasoning
2 Tsp – Flake Sea Salt
Salt and Pepper
¼ Cup – Kite Hill Ricotta Cheese¹
¼ Cup – Grass-Fed Parmesan Cheese (Shredded)
Note¹ – Can substitute with fresh mozzarella or regular ricotta. Drain and squeeze out moisture.
To prepare the Paleo Heirloom Tomato Tart, you want to first pre-bake your tart crust (skip the chives and garlic and add an extra tsp honey). Once the crust is baked, set it aside and prepare the onions and olive oil. In a small bowl, mix together olive oil, Lakonia Dipping Seasoning, minced basil leaves, and flake salt. Next, we have the onions. In a skillet over medium heat, melt the ghee. When the ghee is hot, toss in sliced onions and garlic.
Once the onions are caramelized, add in salt and pepper to taste. Layer the onions evenly in the crust. Next, spread the Parmesan cheese over the onions evenly. For the Paleo Heirloom Tomato Tart, you have a few options. If you use fresh mozzarella, squeeze out some excess water in cheesecloth and layer it over the Parmesan cheese. Bake it in the oven at 400°F until the cheese is melted. If you opt for the ricotta, bake with just the Parmesan and spread the ricotta once it is out of the oven. Organize the tomatoes over the cheese in a single layer, drizzle with the basil and Lakonia olive oil concoction and a few sprigs of fresh basil leaves. The tart is ready to be served.
Recipe from Between Two Forks
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