Popular Conditions & Diets
Ingredients
12
Time
35m
Serves
2
Recipe by Julia Gibson
Ingredients
12
Time
35m
Serves
2
Vegetarian
Gluten-Free
Lunch
1 head
Garlic
1 Tbsp
Extra-Virgin Olive Oil
1 cup
Almond Flour
2/3 cup
Tapioca Starch
2 Tbsp
Coconut Flour
1/4 cup
Melted Grass-Fed Butter
1
Large Egg
1/2 tsp
Maple Syrup
1/2 tsp
Sea Salt
1 1/2 lbs
Heirloom Tomatoes, Ripe But firm
sliced 1/4 inch think
6 sprigs
Basil Leaves
200 g
Goat Feta
crumbled
1
Preheat oven to 400 degrees Fahrenheit. Peel and discard the papery our layers of the whole garlic bulb, leaving the skins of the individual cloves intact. Cut 1/4 inch from the top of the cloves. Place in some tinfoil and drizzle with 1 tablespoon of olive oil. Wrap up in the tin foil, then bake for 30 minutes until the cloves are browned and soft.
2
Meanwhile, whisk together the almond flour, tapioca starch, coconut flour and sea salt in a large bowl. Add in the melted butter, maple syrup and egg and mix with a wooden spoon. Transfer the dough the a 9” springform or tar pan. Press the dough into the pan and an inch or so up the sides.
3
Squeeze the garlic out of their skins and mash in a small bowl. Spread out on the bottom of the prepared pan and top with 2/3 of the feta and 1/2 the basil leaves.
4
Top with the sliced tomatoes and sprinkle remaining feta. Lower oven to 350 degrees Fahrenheit and bake the tart for 35-45 minutes, until the crust is golden brown and tomatoes are caramelized.
5
Allow to cool slightly, then remove from the pan and top with remaining basil and fresh cracked salt and pepper.
6
Substitutions: Replace feta with a soft goats cheese or fresh mozzarella, or your favourite cheese. Replace the basil with another herb such as parsley, cilantro, thyme, oregano, etc. Add spinach underneath the tomatoes for extra vegetables. Replace the feta with a soft plant-based cheese to make it vegan. Use cherry or grape tomatoes instead of large tomatoes. Replace the butter with melted coconut oil, olive oil or avocado oil.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
