It was cold today—damp, boots and sweater-wearing, bone-chilling cold. Okay, maybe it only felt that frigid because yesterday I was wearing shorts and flip-flops. But it made me want to eat soup, under a blanket. Instead, I opted for this tart! Why? Because I’m obviously not quite ready to let go of summer yet. And I still have lots of garden-fresh tomatoes and basil to use up.
Like any pie, crust is the cornerstone and can make all the difference between a mediocre or downright delicious final product. This flavorful crust is no exception and, as a bonus, is grain-free—an ideal choice if you practice a gluten-free, grain-free, or low-carb lifestyle. Not to mention, it’s loaded with omega-3 fatty acids and dietary fiber. Crunchy and slightly chewy, it gains its aromatic complexity from garlic, herbs, and nutty Parmesan. A superb grain-free substitute for any savory pie or quiche, it can also be molded into an equally delicious pizza crust or into standard or mini muffin tins for quick appetizers or single-serving tarts.
Here, delicate ricotta combines with fresh basil and cracked pepper, a match made in heaven for juicy, ripe tomatoes. A final drizzle of quality olive oil and a second dose of freshly cracked pepper puts the final touch on this simple, yet elegant tart. Perfect for lunch or dinner beside a salad or as a complement to a more substantial meal.
If you aren’t following a grain-free diet, refer to Whole Grain Baking for tips on baking with whole grains and adapt the recipe below to incorporate whole grain flour. (For more on gluten sensitivity, read this.)
Ingredients
Serves 4–6
Crust
1/2 cup ground flax meal
1/4 cup coconut flour
1/4 cup almond meal or other finely ground nuts or seeds
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
1/2 teaspoon baking soda
2 large eggs
Filling
1 cup whole milk ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs
1/4 cup fresh basil, chopped
Sea salt and freshly cracked pepper
2 large tomatoes, preferably heirloom or beefsteak, thinly sliced
1–2 tablespoons good quality olive oil
Directions
1. Preheat the oven to 375 F. Prepare a 10-inch tart pan with removable bottom or a 10-inch spring form pan by greasing lightly with butter or olive oil and lining the base with a round of parchment paper for ease of removal.
2. Prepare crust by combining all dry ingredients, herbs, and garlic in a medium-sized bowl. Add eggs, and mix with a fork or your hands until completely combined. Using damp hands, press crust mixture evenly over bottom and up sides of tart pan (or 3/4 of an inch up the sides of a spring form).
3. Bake tart shell until lightly golden, about 10–15 minutes. Remove from oven and cool slightly in the pan while you make the filling. Increase oven temperature to 450 F.
4. Combine the ricotta, Parmesan cheese, eggs, and basil in a small bowl. Season to taste with salt and freshly cracked pepper. Thinly slice tomatoes. Place tart shell in the pan on a baking sheet for added stability. Spread ricotta filling into pre-baked tart shell. Top with tomato slices, slightly overlapping, but not too densely spaced or the filling will become too juicy. Drizzle tomatoes with olive oil, and season with an additional sprinkle of salt and cracked pepper.
5. Bake tart until filling is set and tomatoes are lightly caramelized in places, about 20–30 minutes. Cool tart until warm, then remove from pan and serve warm or at room temperature.
AUTHOR’S NOTE
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products
