Abby AllingComment

tomato tart

Abby AllingComment
tomato tart

It's ugly tomato season! So in this grey area of paleo (there's some dairy happening here) here is the best tomato tart. The more you make it the uglier it gets, but it always tastes the same. 


dough

2 cups almond flour

1/4 cup coconut flour, plus more for rolling out

4 tb butter

1/2 tsp salt

1 egg

everything else

2-3 ripe ugly tomatoes

dijon mustard

goat cheese

honey

basil


preheat oven to 375

combine dry ingredients with cubed cold butter, use hands to smash it together until texture of sand, add the egg and continue to mix with hands. 

split dough into four balls and roll out onto the parchment paper it'll be backed on (it's impossible to detach the pastry dough from the surface it was rolled out on) 

spread dijon mustard on each rolled out dough, then place tomato slices on top. 

fold over edges, layer on some goat cheese, drizzle a little honey, and bake for 25-30 minutes. 

to finish off tarts add more honey and fresh basil