![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/06\/Heirloom-Tomato-Tartlets-with-Whipped-Herbed-Ricotta.jpg\")
<\/a><\/p>\n2\/3 cup almond flour<\/p>\n
4 tbsp grass-fed butter, softened<\/p>\n
1\/8 tsp sea salt<\/p>\n
1 cup heirloom cherry tomatoes, halved<\/p>\n
1\/2 tsp olive oil<\/p>\n
1\/2 tsp balsamic vinegar<\/p>\n
For Filling<\/p>\n
1\/2 cup Ricotta cheese<\/p>\n
1 egg<\/p>\n
1 tsp dried basil<\/p>\n
1\/2 tsp dried thyme<\/p>\n
1\/2 tsp minced garlic<\/p>\n
1\/8 tsp black pepper<\/p>\n
1\/8 tsp sea salt<\/p>\n
Fresh chopped basil for serving<\/p>\n
Instructions<\/p>\n
<\/p>\n
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.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n