A few weeks ago a friend brought me some beautiful cherry tomatoes from her garden and this lovely keto tomato tart was born. You can also refer to it as a galette or crostata if you’re feeling fancy. Nobody will believe it’s low carb and gluten free!
I wanted to post this gorgeous keto tomato tart as soon as I made it, but to be honest I’ve been experiencing a little bit of writer’s block lately. I’ve got lots of keto recipes completed and ready to post – but as delicious as they are, trying to come up with something to say about them has been like pulling teeth.
Like the whiteness of these blank pages hurts my eyes.
A lot.
In trying to figure out why my brain is broken lately, all I can say is that between the chaotic Summer we had with a constant stream of house guests, Mr. Hungry working nights for a month, and a rocky start to homeschooling this year I’m just plain burnt out.
SO. MUCH.
I know you guys can relate in one way or another to that feeling, because who ISN’T burnt out lately?
Anyhoo, this month Mr. Hungry and I celebrated our 22nd wedding anniversary (awwwwwww!) and this past weekend we went to Rhode Island on a mini-vacation. Determined to unplug completely, for the first time in YEARS I didn’t even pack my laptop – I just turned everything off and left.
It was GLORIOUS.
Perfect weather, lots of fishing, delicious seafood, and some great times with old friends made for the most amazing four days EVAH.
While I hated for it to end, I find that even that short break with no commitments has me ready to get back to work and posting this next level keto tomato tart.
FINALLY.
I’m not promising Shakespearean level prose or anything, but at the very least I’ll be able to string some sentences together in a coherent manner. Possibly with a few lame jokes thrown in for good measure. Or not.
Meanwhile, this rustic and delicious keto tomato tart should go on your list to make STAT!
Keto Tomato Tart
While this keto tomato tart was amazing with garden fresh cherry tomatoes, the beauty of the roasting process is that even if you’re using blander winter tomatoes, it will sweeten and concentrate the flavors in a lovely way.
The sweetness of the tomatoes is perfectly balanced with the earthy herbs, rich ricotta, a slight punch of garlic, and the salty crunch of the prosciutto to finish it off.
This savory low carb tomato tart is perfect for entertaining – you can even make them in miniature format to serve as a formal appetizer if you’re feeling fancy. Or just slice it into wedges and let people have at it. Either way it’s going to be a huge hit with your guests!
Though honestly this summer loving tomato crostata is so good that you’ll want to keep it all to yourself!
If there is room in your carb budget for it, I recommend serving this keto tomato tart with a crisp white wine – a nicely chilled Sauvignon Blanc would be perfection.
Again – that works whether you’re alone on the couch binge watching Netflix (no judgement, I’ve been there. Recently. ) or throwing a fancy dinner party with friends.
Whatever your plans, I promise you’ll want to include this gorgeous tomato tart recipe in them ASAP.
NOTES: Some people have had trouble with the crust staying together while hot, so I’ve added 2 tablespoons of beaten egg to the recipe to help the crust hold together better. If you have an egg allergy you can omit it, just wait for your tart to cool for at least half an hour before serving and it will hold together much better than when first out of the oven.
Print
Keto Tomato Tart – Low Carb
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Diabetic
Description
This keto tomato tart recipe is loaded with flavor from the creamy ricotta, sweet tomatoes, herby garlic oil, and salty crispy prosciutto! Perfect for entertaining or anytime!
Ingredients
For the crust:
- 1/2 cup butter, softened
- 1/2 teaspoon coarse kosher salt
- 2 tablespoons coconut flour
- 2 cups almond flour
- 1/4 teaspoon xanthan gum
- 2 tablespoons beaten egg
For the ricotta:
- 1/2 cup whole milk ricotta
- 1 teaspoon dried parsley
- 1/2 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
For the garlic oil:
- 2 tablespoons olive oil
- 1/2 teaspoons fresh garlic, minced
- 1/2 teaspoons fresh oregano, minced
- 1/4 teaspoon coarse kosher salt
For the topping:
- 1 1/2 cups cherry tomatoes, halved (or 2 medium sized tomatoes sliced into 1/4 inch slices.)
- 2 slices prosciutto, cut into thin strips
Instructions
For the crust:
- 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 1/2 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.
For the ricotta layer:
- Combine the ricotta cheese, parsley, salt, pepper, and Parmesan cheese in a small bowl and mix thoroughly.
For the garlic oil:
- Combine the olive oil, garlic, oregano, and salt in a small bowl.
To assemble the tart:
- 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.
Notes
Approx nutrition info per serving: 338 calories, 29g fat, 5g net carbs, 11g protein
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: keto appetizer
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of whole
- Calories: 338
- Fat: 29g
- Carbohydrates: 5g net
- Protein: 11g
New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
To get more great recipes
for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!
Augustin says
I went on a tomato kick this past summer when they were in season and this dish was one of my favorite ways to use tomatoes from the garden. Love the addition of a bit of prosciutto.
Teri says
I have been following you for a long time, Melissa. And I know if I make any of your recipes they will taste great.
This…Absolutely DELICIOUS!! Oh my goodness the flavor of the crust was phenomenal. Would never have thought it to be low carb. However, even with the 2 TBS of egg, my crust was so crumbly. Yummy but crumbly. It was super soft and you couldn’t pick it up, so… we ate it with a fork :) I would love to know what I did wrong so I can perfect it. Did I go too thin?
Allison says
I had a ton of cherry tomatoes and was looking for something scrumptious to make. This hit the spot. My dough was very soft and didn’t get crunchy. I think it was because I forgot to add the xantham and the dough wasn’t chilled. Even my bf, who’s not a big fan of tomatoes, declared this a hit. I will definitely make this again.
Joyce K says
I had a steak roast to attend and was looking for something different to take to share instead of the usual side dishes. This recipe popped up in my inbox and looked delicious. It was easy to make and put together and the flavors are AMAZING!!! The crust is so flaky, delicately flaky and tastes so rich and pairs nicely with the fresh tomatoes. I only wish I had doubled the recipe because it disappeared so quickly and I didn’t have any leftovers. I will definitely be making this frequently.
Mellissa Sevigny says
This was wonderful to hear Joyce! I’m so thrilled that you enjoyed this recipe so much – thanks for taking the time to rate and comment!