Heirloom Tomato Tartlets with Whipped Herbed Ricotta

2/3 cup almond flour

4 tbsp grass-fed butter, softened

1/8 tsp sea salt

1 cup heirloom cherry tomatoes, halved

1/2 tsp olive oil

1/2 tsp balsamic vinegar

For Filling

1/2 cup Ricotta cheese

1 egg

1 tsp dried basil

1/2 tsp dried thyme

1/2 tsp minced garlic

1/8 tsp black pepper

1/8 tsp sea salt

Fresh chopped basil for serving

Instructions

 

Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.