Asparagus Tomato Tart
Servings: 8 slices
A rich low carb tart crust is filled with ricotta and topped with tomatoes and asparagus.
- 1 ½ cup ricotta
- 1 teaspoon garlic powder
- 1 egg
- 3 tablespoons Parmesan cheese grated
- 10 black olives, pitted chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 7 oz asparagus spears
- 11 baby plum tomatoes cut in half
MAKE THE PASTRY
Preheat the oven to 190C/380F degrees
Lightly grease a pie dish
Place the coconut flour, butter, salt and egg in a food processor and blitz until a smooth dough forms.
Remove the dough and gently press into the pie dish, keeping it even.
Bake for 25 minutes until lightly golden and slightly firm.
Remove and set aside but keep the oven on.
ASSEMBLY & FILLING
Cut the asparagus spears to a length that will fit the pie dish.
Steam the asparagus for 2 minutes and run under cold water. Lightly pat dry.
In a bowl mix the ricotta, egg, parmesan, garlic powder and olives. Season with the salt and pepper.
Spread the ricotta mixture in the pie case evenly.
Arrange the asparagus spears on top of the ricotta layer.
Place the halved tomatoes on top.
Bake for 20-25 minutes.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 234kcal | Carbohydrates: 6.6g | Protein: 8g | Fat: 20g | Fiber: 2.7g