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Heirloom tomato tart with a Almond and Pepper crust and Basil Oil

I went to the farmers market yesterday and bought all these amazing heirloom tomatoes, now is the time to buy them, they are sweet, plump and juicy.
Im not usually the biggest tomato fan, but love them when they are fresh from the farm.
I wanted to make a tart and though to myself, how can I make the crust more interesting?
Added almond flour for some nutty-ness and pepper for a little kick, it turned out wonderfully.
The filling is ricotta mixed with fresh basil and topped with sliced tomatoes.
I then made a very simple basil and garlic oil to drizzle on top.
The result…
Its everything you want a summer tart to be, sweet, creamy, salty, crunchy and with a little kick.
Making it again today……
If you want to make it, you can find the recipe right here!

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