Serve this tart with an Italian Salad during tomato and basil season! It is delicious for breakfast, lunch, or dinner!
Ingredients
Crust
2½ cups
blanched almond flour
(packed)
½ teaspoons
fine sea salt
3 tablespoons
extra virgin olive oil
1 large
eggs
whisked
Filling
1 pounds
heirloom tomatoes
cut into thick slices
1 cups
ricotta cheese
½ cups
shredded parmesan cheese
3 large
eggs
½ teaspoons
fine sea salt
½ cups
fresh basil
finely chopped