Heirloom Tomato Ricotta Tart
Serve this tart with an Italian Sal
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Cooking tools:
- Tart pan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Oven
- Cutting board
- Chef's knife
Ingredients
- 2½ cups blanched almond flour (packed)
- ½ teaspoons fine sea salt
- 3 tablespoons extra virgin olive oil
- 1 large eggs, whisked
- 1 pound heirloom tomatoes, cut into thick slices
- 1 cup ricotta cheese
- ½ cups shredded parmesan cheese
- 3 large eggs
- ½ cups fresh basil, finely chopped
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