- 1 1/2 cups blanch almond flour
- 1/4 tsp. Baking Soda
- 1/4 tsp. Sea salt
- 1/4 tsp. smoked paprika
- 1/4 cup extra virgin olive oil
- 1 egg
- 1 tbsp. dried thyme leaves
- 1 cup ricotta cheese (fat free optional)
- 50g burrata cheese or mozzarella
- 1 tbsp. fresh thyme leaves, finely chopped
- 1 garlic cloves, crushed
- 1 tsp. black pepper
- 1 tsp. sea salt
- 1 tsp. smoked paprika
- 1 punnet of mixed cherry tomatoes, sliced in half
Pre-heat the oven to 180C.
In a large mixing bowl mix together the almond flour, baking soda, salt, and smoked paprika.
Add the olive oil and water and combine with a spoon. Put the dough on a work surface. Add thyme and knead the dough until well combined with your hands.
Press dough into a 20-22cm tart pan. Be sure to press it all the way up the sides and evenly throughout the pan. Put tart on a baking sheet and bake it for 10 minutes. Take it out of the oven and let cool to room temperature.
To prepare the filling mix ricotta cheese with thyme, a pinch of the black pepper, garlic, salt and smoked paprika. Evenly distribute it over the partially baked tart dough. Place burrata and tomatoes in a pretty design on the top.
With tart on the baking sheet, place in the oven for about 20-25 minutes until cheese is melted.
Serve a slice with a green salad, drizzled with extra virgin olive oil.