This is fully keto. You can do many things with this tart and it kind of satisfies that pizza crave.
I served it with a delicious organic traditional spinach salad
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
slices
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Ingredients
- 1/2 cup unsalted grass fed butter Melted. I used Kerrygold
- 1/2 tsp kosher sea salt
- 3/4 cup coconut flour
- 2 eggs preferably local pastured
- 1 tsp Jarred Garlic
- 2 medium zucchini sliced thin with mandoline
- 1/2 to 3/4 cup cheese I used Raw Grass Fed Colby but Kerrygold Cheddar or any good quality grass fed cheese would do.
- 2 plum tomatoes Sliced thin
- 2 tbsp fresh basil chiffanad (chopped small)
- kosher sea salt to taste
- pinch red pepper flakes to taste
Ingredients
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Instructions
- You will need a tart pan with a removable bottom and a mandoline for this recipe. Preheat oven to 376 For the Crust: Whisk the eggs in a small bowl. Add the melted butter and salt and whisk again. Add the coconut flour and mix until it comes together. This is not a pie crust you can roll out, you will need to press it into place. (You can add 2 tbsp honey, maple syrup pr xylitol for a sweet pie). Also this crust will burn easily so if cooking a regular pie..cover with foil. If filling a non bake pie ...just bake the crust at 400 for about 10 minutes.
- Once pressed neatly into tart pan...sprinkle with 1 tsp jarred garlic.
- Place zucchini in a circular style starting at outside edge and working your way to the center..carefully overlapping each slice about 3/4 way over the last.
- Cover zucchini evenly with grated cheese.
- Top the cheese with thin sliced tomatoes and basil chiffanade. Sat and crushed red pepper flakes to taste. Bake at 375 for 40 minutes. Cool for 5 minutes...remove the tart pan...slice and serve.
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