Low Carb Rustic Tomato Tart
Elevate your low carb cooking with this irresistible Low Carb Rustic Tomato Tart—a vibrant, colorful dish that perfectly combines healthy ingredients with gourmet flair. Featuring a buttery almond and coconut flour crust enriched with Parmesan cheese, this tart provides a delicious grain-free base for layers of flavor. Fresh, juicy tomatoes in assorted hues are paired with gooey mozzarella, aromatic basil, and a drizzle of balsamic glaze for a truly show-stopping presentation. Simple to prepare yet bursting with Mediterranean-inspired taste, this tart is perfect as a light lunch, a stunning appetizer, or even a low-carb dinner centerpiece. Ready in under an hour, this recipe brings rustic charm and wholesome eating together in one beautiful dish.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Parmesan cheese, grated
- 1 large Egg
- 0.25 cups Butter, unsalted
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 3 medium Fresh tomatoes, assorted colors
- 2 tablespoons Olive oil
- 0.25 cups Fresh basil leaves
- 1 clove Garlic, minced
- 1 cup Mozzarella cheese, shredded
- 1 tablespoon Balsamic glaze
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, mix together almond flour, coconut flour, grated Parmesan cheese, and salt.
Add the egg and melted butter to the flour mixture. Stir until well combined and the dough holds together.
Press the dough evenly into the bottom and up the sides of a tart pan with a removable bottom. Prick the base of the tart shell with a fork to prevent bubbling.
Bake the crust for 10-12 minutes until it begins to turn light golden brown. Remove and let it cool slightly.
While the crust is baking, slice the tomatoes into thin rounds and mix with olive oil, minced garlic, salt, and pepper in a bowl. Let them sit for a few minutes.
Sprinkle the shredded mozzarella cheese evenly over the cooled tart crust.
Arrange the tomato slices on top of the mozzarella cheese, overlapping and layering them to cover the entire tart.
Bake the tart for 25-30 minutes or until the tomatoes are tender and the cheese is bubbly.
Let the tart cool for a few minutes, then garnish with fresh basil leaves.
Drizzle the tart with balsamic glaze before serving.
Cut into slices and enjoy warm or at room temperature.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 29.1 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1650 mg | 127% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
