Local tomatoes are starting to make their annual appearance in my part of the world (Seattle, in the northwest United States) so it’s time to share one of my favorite low-carb recipes!
This crowd pleaser is as simple to make as it is delicious and beautiful. Hurry and try this while the tomatoes are still in season!
For Tart Shell:
1 1/2 cups almond flour
1/4 tsp kosher salt
1-2 tsp dried basil
1/2 cup grated parmesan cheese
1/4 cup extra virgin olive oil
1 tablespoon water
1 egg white
Mix dry ingredients together in a bowl. Mix wet ingredients together and add to dry ingredients. Mix well with a fork. Press into well-greased tart pan. Bake at 350 for 15 minutes. Let cool for about an hour.
Chavrie goat cheese (or other spreadable chevre)
Pesto (about 1/4 – 1/3 cup)
Spread one carton Chavrie Goat Cheese (or your favorite soft chevre spread), followed by a layer of pesto. Top with a...