Low Carb High Protein Roasted Tomato & Ricotta Tart

Content by: Guy Lawrence

Low Carb/High Protein Roasted Tomato & Ricotta Tart

By 180 Nutrition

This recipe takes a little longer than some of the others but it’s worth the effort, particularly when we are all entertaining and trying to look for delicious low carb high protein healthy food.


  • 1 1/2 cups besan flour
  • 1/2 cups 180 Natural Protein Superfood (coconut)
  • 125g butter
  • 1/4 cup water
  • 3 cloves of garlic (unpeeled)
  • 500g full fat ricotta
  • 4 eggs
  • 1/2 cup thin cream
  • 1/4 cups parmesan
  • 3/4 cup fresh basil leaves
  • 2 sliced tomatoes
  • extra cheese grated over the top


Place the flour, the 180 Natural Protein Superfood and butter in a food processor and process until the mixture resembles fine bread crumbs. Add 1/4 cup water and process until the mixture just comes together to form a smooth ball. Wrap in plastic and refrigerate for 30 min.

Pre-heat oven to 190c. Lightly grease a 26cm loaf tin or loose bottom tart pan. It doesn’t matter what tin you use but it will vary the cooking time, so a deep pan may take longer and vice versa.

Wrap the garlic in foil and place on a small tray in the over and roast for about 20min or until soft. Remove and let it cool.

Roll out the pastry, if the pastry is too sticky then pop it straight into the baking tin and just use your fingers and push it around the tins bottom and sides. This is the crust so you don’t want to make it too thick or thin. Just nice and even. While the garlic is roasting away just pop this pastry into the over for about 10min to give it a head start on the cooking before the ricotta mix goes in.

By the time the 10min is up the garlic should be ready so take both out of the oven to cool.

In the food processor again pop in the ricotta, the eggs, cream, parmesan and give it a quick blend. Then squeeze in the cool roasted garlic and add the basil. Give this another quick mix.

Then grab the baking tin, pour in half of the ricotta mix, the add half is the sliced tomatoes, then pour the rest of the ricotta mix. Put the remaining tomatoes on top and a bit of extra grated cheese so that the tart goes a lovely golden brown colour.

If you have used a shallow tart pan then it should take about 30min to cook. I used a deep loaf tin and it took around 50min.

This is a delicious low carb high protein lunch, dinner or even a breakfast idea. Serve with salad dressed with some lemon juice.

Alternatives to dairy

  • If you don’t want to use butter then use almond butter.
  • If you don’t like to use cream then use a milk alternative of your choice.
  • If you don’t want to use cheese you can leave it aside and add some great spices that you like to give the tart a zing in taste.
  • If you don’t like to use Ricotta then you could try just using eggs and a milk substitute and call it a quiche! Just add extra vegetables into the tin and add a few extra eggs to bulk up the mixture.

Big thanks to Caroline Howe for the recipe. View all of our recipes here.

Guy Lawrence

This article is brought to you by Guy Lawrence. Guy is a qualified fitness trainer with over 10 years of experience in the health industry. Guy worked at the UTS Fitness Centre in Sydney Australia where he specialised in exercise nutrition and obtained his Certificate in Exercise Nutrition and Certified... Read More

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