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.
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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
Keywords: keto tomato tart, low carb tomato tart, gluten free tomato tart
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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!
Andrea says
I was so excited to try this recipe but it was so SALTY that it was almost inedible! One family member had to make himself another whole meal. Is the recipe correct with 1/2 tsp salt in 1/2 cup of ricotta cheese, I/2 tsp salt in dough and then 1/4 tsp salt in the garlic oil?
★
Mellissa Sevigny says
Kosher salt is coarse and doesn’t have as much salinity as fine sea salt or table salt. If that’s what you used instead of the coarse kosher salt called for in the recipe, then it would definitely affect the saltiness.
Barbara says
Can this be sliced up and frozen for snacks?
Mellissa Sevigny says
I don’t know that freezing this one is a good idea – I think it would change the texture and not in a good way.
Kathy says
This was amazing…10 stars for taste and appearance. Everything about it was delicious, but I particularly loved the crust, and wonder if there are other recipe adaptations in which it can be used?
thanks so much!
★★★★★
Mellissa Sevigny says
I need to update this recipe and play around with that crust for some other things – thanks for letting me know you enjoyed it!
Lori says
The taste was phenomenal! I used the eggs as indicated and waited ½ hour so the crust firmed up a bit. It was a success. Keep us posted if you decide to make any crust changes but I’ll be making this one again. Wonderful layers of flavor!
★★★★★
Linda says
This is really the first keto recipe I have ever made. I usually stick to the basics of meat and veggies but so glad I did! Crust is super easy to make & delish. I could imagine making this for a pie or dessert pizza with fruit. The tomato and prosciutto combo with ricotta was savory and sweet. Really good and will absolutely make again! 10 out of 10!
★★★★★
Mellissa Sevigny says
Thank you Linda!
Theresa says
Loved this recipe!
Making it a second time tonight, as it is tomato season!
My first recipe of your, looking forward to trying others.
Cheers
Mellissa Sevigny says
So happy to hear it Theresa! I hope you love the other recipes just as much!
Carolyn says
Hi Mellissa,
I love your website and recipes since I started Keto back in March. You are my go to whenever I am looking for planning meals. I have made this tart three times now (lots of fresh tomatoes in the garden), it is so very delicious. First time I misread the recipe and added two eggs. I could use that dough for cookies! Very flaky, made it that way again the second time. Tonight I’m making it as written and can’t wait to see the difference. Thanks so much for all your hard work!
★★★★★
Swe says
If I could I would give this recipe a 1000 stars .. it is AWESOME.. So easy to make,so beautiful to look and just divine to eat.
THANKYOU SO MUCH !!!
★★★★★
Jessica says
Looks delicious, can’t wait to try it!
★★★★★
Jenni says
I can’t use xantham gum ? will this cryst still work ik? Any subs that may work?
Mellissa Sevigny says
You’ll probably be ok without it, though it may be a little more crumbly to work with!
Pam says
We really love the fathead dough. Would it work with this recipe? Would you need to cook it before adding the tomatoes? Thanks!
Pam V says
I have frozen cherry tomatoes from my garden – think I could use them if I defrost and slice them in half?
Mellissa Sevigny says
I think they will disintegrate after you thaw them so not sure it will work for this – if you try it, cut them in half frozen to make it easier, and then after they defrost let some of the liquid drain off before adding them to the tart. Enjoy!
Stefanie says
Melissa,
I have just recently found your website and absolutely love it! Thanks for so much information, recipes and meal plans.
Can I catually do some sort of cauliflower crust since I don’t have almond flour (I am planning on getting it, when I get more into Low-Car )
Thanks in advance!
Mellissa Sevigny says
Welcome Stefanie and yes any crust will work!
Karen says
Hi Mellissa, I ended up making the tart as written & served it as a first course to cousins visiting from Italy! It looked gorgeous & smelled even better, but even though it had cooled to room temp., I also had the crumbling problem… I used fine blanched almond flour from Bob’s Red Mill. Will try adding some egg next time. Do you think EggBeaters would work? Taste was fab, I could have eaten the whole thing :-)
Thanks again for your terrific blog – love your recipes, pix & commentary & look forward to getting your email :-)
★★★★★
Anne O says
I just made this – followed recipe exactly and it is just perfection. When I ate it hot out of the oven the crust did crumble. Once cooled and refrigerated the crust did not crumble. Excellent recipe. We want to make as mini appetizers for a dinner party. Thanks Mellissa!
Mellissa Sevigny says
Thanks for the feedback Anne, so glad you liked it! I should have made a note that cooling it down helps the crust firm up a bit, I’ll update the recipe notes, thanks!
Cathy says
First time poster, long time lurker here :) I absolutely loved the flavours in this recipe, however, the crust always crumbles when I try to serve it! I have made this crust previously, same thing happened. Does anyone have any tips for me on how to stop the tart crumbling into a pile of delicious tart? Am I not mixing it enough, too much Parmesan, not enough butter…I’m willing to try anything at this point to be able to serve a slice of tart without it crumbling. Thanks everyone :)
Ann says
We had the same problem with the crust crumbling, so I’d love to hear thoughts on why that happened. But we loved the topping flavors so much that we had it again the next night on pizza crust (grain/gluten-free). So delicious as a pizza, too!
Mellissa Sevigny says
Without gluten it’s hard to keep the crust together, though it holds together much better when it cools down a bit. Another option is to add a couple of tablespoons of beaten egg to it, which I hesitate to recommend because it won’t crisp quite as much but will definitely hold together better!
Mellissa Sevigny says
Try two tablespoons of beaten egg in the dough – and use a really finely grated Parmesan if you aren’t already!
April says
Kudos to you for recognizing that you needed a break! We all put too much on our plates and it’s so important to take time to relax, and I think it’s important, especially for women, to be honest about needing breaks sometimes because it is OK and doesn’t mean we are weak or not capable!
I love looking at your recipes, and I always read what you write about them because your writing is funny and refreshingly honest! (and if I’m being honest, with a lot of other blogs, I just skip right to the recipe!) This tomato tart looks amazing! I can’t eat almond flour- do you think this would work with sunflower seed flour?
Thanks!
Mellissa Sevigny says
Thanks so much April, that means a lot to me! And yes, I think sunflower seed flour would work fine, you might want to add a few tablespoons of beaten egg to it to help it hold together if the flour is really coarse but the flavor should be great!
movita beaucoup says
comment write no good make you better feel white pages annoying so tomato happy anniversary
Mellissa Sevigny says
This brought a tear to my eye…thank you for your support. :)
Anne O says
Thank you! Definitely shopping for these Ingredients to make stat.
Whatever you write/post, whenever you write/post please know how Much you are appreciated. Your pictures are glorious and your ideas for yummy food are so inspiring.
Mellissa Sevigny says
Thank you Anne, I appreciate that so much! Hope you enjoy this recipe!
Karen says
First, Happy anniversary, glad you were able to escape & recharge a bit! Second, I’d love to try this base as a dessert; do you think I could do some subs & top it with thinly sliced apple? any specific suggestions? Last, almond flour is sooo expensive, I don’t have a Vitamix, I guess I could try my food processor or bkender Have you found a source where it’s less than $12/lb?
★★★★★
Mellissa Sevigny says
Thanks Karen! Yes, you can definitely use this crust for a dessert, I used it for my blueberry crostada in the Fall Recipes Ezine and it works perfectly! Any fruit that you’d use in a pie would work well, including thinly sliced apples. I’m working on a slab pie recipe this week so stay tuned for that. Almond flour IS expensive but for the best results in baking low carb desserts you really have to buy the blanched and finely ground good stuff. I get it on Amazon and buy it in 3 or 5 lb bags to get the best price – around $10 per pound. Totally worth it! http://amzn.to/1KRiebQ
Jennifer says
Looks uh-mazing. This is getting added to my “want to make” list. It’s a long list, but slowly it is being checked off. BTW, congrats on the unplugged long weekend.
Mellissa Sevigny says
Thanks so much Jennifer! I have a huge list too so I know what you mean! Now that the weather is cooling off I am hoping to get a lot more recipes checked off of too! Enjoy! :)