Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
50 minutes
Servings
6

Serve this tart during tomato and basil season with an Italian Salad! 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