Serves: 6-8 slices, Prep-time: 30mins, Cooking time:
1½ cups blanch almond flour
¼ tsp. Baking Soda
¼ tsp. Sea salt
¼ tsp. smoked paprika
¼ cup extra virgin olive oil
1 tbsp. thyme leaves
1 cup ricotta cheese (fat free optional)
50g burrata cheese (mozzarella, bocconcini)
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 egg 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 egg and thyme, a pinch of the black pepper, garlic, salt and smoked paprika. Evenly distribute it over the partially baked tart dough. Place bocconcini and tomatoes in a pretty design on the top.
With tart on the baking sheet, place in the oven for about 10 minutes until cheese is melted.
Serve a slice with a green salad, drizzled with extra virgin olive oil.