Tomato Tart with Almond Flour Crust

I had a lot of tomatoes and some leftover spinach ricotta pesto, so decided to make a lower carb version of a Tomato Tart with some of Greek Spinach Pie parts.

Ingredients:

Pie Crust:

• 2 1/2 cups almond flour
• 1/2 tsp Kosher salt
• 3 tablespoons Romano cheese 
• 1/4 cup butter, melted
• 1 large egg (beaten)

Base Filling:

• 3 large eggs, beaten
  
• 2 cloves garlic, peeled and minced
• 4 oz cottage cheese (drained)
• 2 oz shredded mozzarella cheese + a couple of tablespoons
  
• 1/3 cup (30g) grated Parmesan or Pecorino cheese
• 1 tablespoon Dijon or spicy mustard
  
• 3 tablespoons minced fresh basil (or other herbs) plus  additional fresh herbs to chop and scatter over the finished tart
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• generous pinch cayenne
• 1 tsp oregano

Tomato Topping:

• 4 medium (or 3 large) fresh tomatoes, about 1.5 pounds (680g)
• salt
• 2 cloves garlic, peeled and thinly sliced
• freshly grated black pepper
• 1 cup (90g) finely grated Swiss cheese

 

Instructions:

1. Cut the tomatoes into 1/4-inch (2cm) slices and set them in a colander, sprinkling them very lightly with a little bit of salt. Let tomatoes drain for about for 30 minutes.
2. Make the base filling. Mix all the ingredients together, except for the herbs, in a food processor, until smooth, then stir in the herbs by hand.
3. Preheat the oven to 350 degrees F (177 degrees C).
4. Spray the bottom of a 9 in (23 cm) round pie pan with cooking spray.
   
5. In a food processor bowl, mix together the almond flour and salt and Romano cheese.
6. Whirr in the melted butter and egg, until well combined. (It will start dry and crumbly, but keep mixing until it's uniform.)
7. Press the dough into the bottom of the prepared pan.
8. Bake for 10-12 minutes, until lightly golden.
9. Spead the filling in the pie shell.
   
10. Line a plate with a few layers of paper towels. Remove the tomatoes from the colander and, working in batches, set a few tomatoes at a time on the paper towels to remove excess moisture, then arrange them in overlapping circles over the filling. 
11. Continue preparing and arranging the tomatoes the same way in the pan. Places the pieces of sliced garlic over the tomatoes. 
12. Bake for 15 minutes, then remove the tart from the oven and sprinkle all over with the grated Swiss cheese and bake until the tart is golden brown on top, for another 25  to 35 minutes.
13. Remove from the oven and let cool until the tart is cooled down. Sprinkle with additional fresh herbs, and serve.

Carole's Notes:

 We liked this - I will put the filling on the bottom next time, so the tomatoes can roast a bit more.

The recipe is mix of https://carolelikesroundfood.blogspot.com/2021/08/tomato-tart.html and https://carolelikesroundfood.blogspot.com/2021/09/greek-spinach-pie.html