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Coconut Crust Keto Zucchini and Tomato Tart

Amazing tender and flavorful tart. You can fill with anything really and try different cheeses as well. I

Servings	Prep Time
4 to 8slices	20 minutes

Cook Time

40 minutes

Servings	Prep Time
4 to 8slices	20 minutes

Cook Time

40 minutes

Ingredients

1/2cup unsalted grass fed butterMelted. I used Kerrygold
1/2 tsp kosher sea salt
3/4cup coconut flour
2 eggspreferably local pastured
1 tsp Jarred Garlic
2 medium zucchinisliced thin with mandoline
1/2 to 3/4cup cheeseI used Raw Grass Fed Colby but Kerrygold Cheddar or any good quality grass fed cheese would do.
2 plum tomatoesSliced thin
2tbsp fresh basil chiffanad (chopped small)
kosher sea salt to taste
pinch red pepper flakesto taste

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.