Tomato and Zucchini Almond Tart
4 cups almond flour
1 1/4 tsp. sea salt divided
4 T. melted butter
2 tsp. chopped thyme
1/2 lb. gruyere, grated
2 beefsteak tomatoes, sliced into 8 1/2" rings
1 zucchini, thinly sliced
16 leaves basil, roughly chopped
1/2 cup parmesan, grated
1. Preheat the oven to 375 degrees. In a food processor, combine the almond flour and
1 tsp. sea salt.
2. Pulse a couple times. Add the butter, eggs, and thyme and continue to pulse until dough forms. Divide the dough between to two oiled tarts pans or spring form pans. Press the dough evenly on the bottoms of the pans and allow it to go up the sides, smoothing out the edges with your fingers.
3. Place in the oven and bake for 10 minutes.
Remove the tarts from the oven. Sprinkle the gruyere on top of each crust. Line the tomatoes and zucchini on top of the cheese and add the remaining sea salt. Then top each tart with basil and parmesan.
4. Place the tarts back in the oven and bake for another 25 minutes or until they are golden on top. Enjoy.