Nutty Tomato Tart

Nutty Tomato Tart 5 copy


It’s time to tomato up with this fabulous “tart.” Creamy, slightly sweet and nourishing at the same time. Layers of beauty baked into deliciousness.


Nutty Tomato Tart 1

Nutty Tomato Tart 2

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This dish is a great dinner side, a perfect brunch addition, or a smart make-ahead meal for a quick breakfast or lunch option. It tastes great hot or cold. My 7-year-old usually gobbles down two slices!


Nutty Tomato Tart
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ¾ cup raw almonds
  • ¾ cup raw pecans
  • 2 tbsp. grass-fed butter, or ghee, melted
  • Dash of sea salt
  • 1 cup whole milk ricotta
  • ½ cup grated Parmesan cheese
  • 1 tsp. dried parsley
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • ¼ cup chopped green onion, green tops only
  • 2 - 3 large tomatoes, sliced thin
  • 1 small zucchini, sliced very thin
  1. Preheat oven to 400ºF.
  2. Add almonds and pecans to the bowl of a food processor and process until finely chopped. Combine nuts, melted butter and a dash of salt to a pie plate and mix. Using your hands, press the nut mixture into an even layer on the bottom of the pie dish.
  3. In a medium sized bowl, add ricotta, Parmesan, parsley, sea salt, pepper and green onion and mix until well combined. Carefully spread mixture over the nut crust with a spatula (making sure not to disrupt the crust).
  4. Layer zucchini slices evenly over the ricotta mixture and follow with the tomato slices.
  5. Bake for 35 - 40 minutes. Sprinkle with a dash of salt, pepper and dried parsley. Enjoy!


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