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Serves: 6-8 slices, Prep-time: 30mins, Cooking time: 20-25mins

Pastry ingredients:

  • 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

Topping ingredients:

  • 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.