Cheese and Onion Tomato Tart
Author: Nutricia (KetoCal)
Ingredients:
g KetoCal 4:1 Powder Unflavoured
g Nut, almond, without skin, blanched
g Butter, no added salt
g Water, tap
g Tomato, common, raw
g Onion, spring, raw
g Cheese spread, cream cheese
g Oil, rice bran
g Egg, chicken, whole, raw
g Cheese, cheddar, regular fat
Directions:
1. Preheat oven to 160°C/gas mark 2-3
2. Grind almonds into a meal
3. Place almond meal, KetoCal and butter in a bowl. Rub in butter with fingertips
4. Sprinkle water over top and mix until it becomes a stiff crumbly pastry, then roll into a ball
5. Line tartlet tin by pressing pastry into edges
6. Chop tomato and spring onion
7. Mix chopped tomato, spring onion, cream cheese, oil, egg and cheddar cheese (keep some to sprinkle on top) together and fill tartlet tin
8. Sprinkle remaining cheese on top
9. Cook 10-12 mins, or until golden brown
Chef's Tips
1. Avoid overworking the dough.That way you will always have a light, delicious pastry.
2. You can make your pastry in advance and freeze. When ready to use, defrost thoroughly and use with the tart filling.
Nutrition Information (for entire recipe):
Carbohydrate:
1.64
Calories: 462
Fat:
46.04
Protein:
9.97
Ratio:
4:1
Tags:
KetoCal 4:1 PowderLunchDinnerSavoury
*User-added Ingredients: Terms of Use