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

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Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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