Bacon, egg, tomato & basil tart-grain-free/gluten free

Serves 6-8

Grain free pie/tart crust

2 ¼ cups of blanched almond flour (no skins, should be white in color)

¼ teaspoon Celtic / Himalayan salt

2 ½ Tablespoons of butter/coconut oil

1 egg

3 tsp paprika

Method

Place flour, paprika, coconut oil/butter and salt in a food processor and pulse briefly

Add egg and pulse until mixture forms a ball

Press dough into a 23-25 cm pie dish/tart dish- best in a removable base tin.

Makes 1 pie/tart crust

Filling

250g bacon, 1cm dice, pan fried for 5 minutes until nice and brown and fat has melted down.

12 eggs

2-3 petite tomatoes sliced or 1 truss tomato sliced (this is the garnish for the top)

Basil leaves for garnish.

Method

Leave the bacon to cool for a few minutes then place evenly over the tart base. Crack open the eggs all over, evenly.

Place sliced tomatoes on top and the basil leaves. Grind some black pepper over.

Bake at 180C for 35-45 minutes, the egg should be cooked through.