Fresh Tomato and Cheddar Tart (grain free)

Fresh Tomato and Cheddar Tart (grain free) requires approximately 45 minutes from start to finish. One portion of this dish contains about 17g of protein, 36g of fat, and a total of 430 calories. This recipe serves 6. For $2.42 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is liked by 73 foodies and cooks. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. A mixture of salted butter, salt, extra sharp cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Seasonal and Savory. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is good. If you like this recipe, take a look at these similar recipes: No Bake Peanut Butter & Jelly Tart (Gluten Free, Grain Free, Refined Sugar Free + Vegan), Stone Fruit Tart with Almond Crust (sugar free and grain free), and French Chard Tart (Gluten-Free, Grain-Free, Vegetarian, Paleo Option).

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 cups almond flour

1 egg

6 ounces extra sharp cheddar, shredded

fresh basil

2-3 pounds heirloom tomatoes, sliced into rounds

salt, to taste

4 tablespoons salted butter, melted

Equipment:

mixing bowl

tart form

oven

frying pan

Cooking instruction summary:

Preheat the oven to 375 degrees.In a medium mixing bowl, stir together the almond flour, melted butter, egg, smoked paprika, and one cup (loosely packed) of the shredded cheddar. Press the dough evenly across the bottom of a 10-or-12-inch springform tart pan, pressing some of the dough partway up the sides of the pan. Bake the crust for 20-25 minutes, or until the edges are golden.Sprinkle the remaining cheese evenly over the crust, and return it to the oven for an additional 8-10 minutes.Arrange the tomato slices on the top of the crust. Sprinkle with salt and crushed red pepper, and garnish with basil. Serve immediately.

 

Step by step:


1. Preheat the oven to 375 degrees.In a medium mixing bowl, stir together the almond flour, melted butter, egg, smoked paprika, and one cup (loosely packed) of the shredded cheddar. Press the dough evenly across the bottom of a 10-or-12-inch springform tart pan, pressing some of the dough partway up the sides of the pan.

2. Bake the crust for 20-25 minutes, or until the edges are golden.Sprinkle the remaining cheese evenly over the crust, and return it to the oven for an additional 8-10 minutes.Arrange the tomato slices on the top of the crust. Sprinkle with salt and crushed red pepper, and garnish with basil.

3. Serve immediately.


Nutrition Information:

Quickview
430k Calories
17g Protein
36g Total Fat
14g Carbs
5% Health Score
Limit These
Calories
430k
22%

Fat
36g
56%

  Saturated Fat
12g
77%

Carbohydrates
14g
5%

  Sugar
5g
6%

Cholesterol
77mg
26%

Sodium
454mg
20%

Get Enough Of These
Protein
17g
35%

Vitamin A
1921IU
38%

Calcium
307mg
31%

Vitamin C
21mg
26%

Fiber
5g
23%

Vitamin K
21µg
21%

Phosphorus
199mg
20%

Iron
2mg
12%

Potassium
404mg
12%

Vitamin B2
0.17mg
10%

Manganese
0.2mg
10%

Selenium
6µg
9%

Zinc
1mg
8%

Folate
32µg
8%

Vitamin E
1mg
8%

Vitamin B6
0.16mg
8%

Magnesium
26mg
7%

Copper
0.11mg
6%

Vitamin B12
0.32µg
5%

Vitamin B3
0.95mg
5%

Vitamin B1
0.07mg
5%

Vitamin B5
0.38mg
4%

Vitamin D
0.46µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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