Dr. Amy Sapola
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2 ½ cups almond flour
½ tsp salt
3 tbsp butter, melted
1 egg
3 tbsp ricotta or favorite vegan cheese
3 tbsp basil pesto, homemade or store bought
1 ½ cups cherry tomatoes or 3 large tomatoes
fresh basil
2 cups pineapple tomatillos, husked
1 cup ricotta cheese
1 tbsp honey
splash of vanilla
borage flowers or flowers of your choice
Preheat oven to 375°F/190°C. Lightly grease a 9 inch loose bottom pie/tart pan. Set it aside.
Add the almond flour and salt to a large mixing bowl and whisk to combine.
Stir in the butter. Mix until you get a soft, sandy-like texture. Add the egg and mix until a soft dough comes together.
Transfer the dough to a 9 inch pie plate. Use your hands to press the dough into the pie dish to form your crust. Prick a few holes across the bottom of the crust.
Place in the middle of the oven and bake for 10 minutes.
Mix the ricotta and pesto together in a small bowl. Set aside.
Cut each tomato in half and scoop out the watery seeds. This will help prevent the water from the tomatoes from seeping out into the crust as they cook. If using larger tomatoes slice the tomatoes and place in the oven on a sheet for approx. 1-2 hours to remove access moisture.
When the crust has finished par baking: spread the pesto mixture across the bottom of the crust.
Top the tart with tomatoes, cut side down.
Place back in the middle of the oven and bake for another 30 minutes. The edges should be golden-brown.
Let cool about 5 minutes before slicing and serving. Top with freshly basil and enjoy.
Mix the ricotta and honey together in a small bowl. Set aside.
Pre the pineapple tomatillos by removing the husk
When the crust has finished par baking: spread the ricotta mixture across the bottom of the crust.
Place the tomatillos on top of the ricotta mixture.
Place back in the middle of the oven and bake for another 30 minutes. The edges should be golden-brown.
Let cool about 5 minutes before slicing and serving. Top with honey and edible flowers.
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