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This rustic tomato tart boasts creamy ricotta, garlic and herb oil and crispy proscuitto. Low Carb and Gluten Free.

Tomato Tart with Ricotta & Crispy Prosciutto – Low Carb

  • Author: Mellissa Sevigny
  • Yield: 8 servings 1x
  • Category: Low Carb Appetizer Recipe
  • Cuisine: American

Description

This low carb and gluten free tart recipe is loaded with flavor from the creamy ricotta, sweet tomatoes, herby garlic oil, and salty crispy prosciutto! Perfect for entertaining or anytime!


Scale

Ingredients

For the crust:

  • 1/2 cup butter, softened
  • 1/2 tsp kosher salt
  • 2 Tbsp coconut flour
  • 2 cups almond flour
  • 1/4 tsp xanthan gum
  • 2 Tbsp beaten egg

For the ricotta:

  • 1/2 cup whole milk ricotta
  • 1 tsp dried parsley
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/4 cup grated Parmesan cheese

For the garlic oil:

  • 2 Tbsp olive oil
  • 1/2 tsp fresh garlic, minced
  • 1/2 tsp fresh oregano, minced
  • 1/4 tsp kosher salt

For the topping:

  • 1 1/2 cups cherry tomatoes, halved
  • 2 slices prosciutto, cut into thin strips

Instructions

For the crust:

  1. 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.
  2. Form the dough into a tight ball, wrap with plastic wrap and chill for at least 1/2 hour.
  3. 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:

  1. Combine the ricotta cheese, parsley, salt, pepper, and Parmesan cheese in a small bowl and mix thoroughly.

For the garlic oil:

  1. Combine the olive oil, garlic, oregano, and salt in a small bowl.

To assemble the tart:

  1. Preheat the oven to 375 degrees (F)
  2. Spread the ricotta layer over the raw crust, leaving a 2 inch border of crust with no ricotta.
  3. Top the ricotta layer with the cherry tomato halves, and then the prosciutto.
  4. Fold the 2 inches of the edge of the crust up over the sides of the filling.
  5. Drizzle the garlic oil over the top of the tart.
  6. Bake the tart in a 375 degree (F) oven for 35 minutes or until golden brown.
  7. Serve warm or chilled.

Notes

Approx nutrition info per serving: 338 calories, 29g fat, 5g net carbs, 11g protein