Tomato Tart with Ricotta and Crispy Prosciutto - Low Carb
Try this Tomato Tart with Ricotta and Crispy Prosciutto - Low Carb recipe, or contribute your own.
Try this Tomato Tart with Ricotta and Crispy Prosciutto - Low Carb recipe, or contribute your own.
- 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
Step-by-step
- 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.
High moisture loads from fresh vegetables demand careful crust management, which this formulation addresses by utilizing a sturdy combination of almond flour, coconut flour, and xanthan gum to mimic gluten elasticity without traditional wheat. Chilling the dough for at least thirty minutes solidifies the butter fats, preventing premature spreading during the rolling stage between parchment sheets.
Second-Day Transformations
Acidity in cherry tomatoes deepens overnight as sugars concentrate against the dairy fats, making chilled slices from the refrigerator exceptionally rich the next afternoon. Cooled pastry absorbs moisture slowly from the whole milk ricotta layer, yielding a denser, shortbread-like texture by day two that holds its structural integrity without requiring reheating.
- Prevent soggy bottoms by ensuring the oven reaches a stable 375 degrees Fahrenheit before baking the 16-inch disk.
- Substitute coconut flour cautiously; it absorbs significantly more liquid than almond flour, requiring precise measurement to avoid a crumbly dough ball.
- Store leftovers sealed in an airtight container for up to 48 hours to maintain the crispness of the prosciutto strips.
