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Keto Tomato Tartlets
Ingredients
Equipment
Method
- Measure almond milk. Stir in vinegar. Let sit for 5 minutes.
- Shred butter in food processor. set aside.
- Reserve 1 tbs baking mix to flour the work surface. In large bowl combine Ketonia mix and baking powder.
- Add butter to mix and gently mix in with fingers till coated with flour.
- Using a pastry cutter or 2 forks, cut in the butter till pea sized peaces form.
- Gently stir in shredded cheese.
- Make a well in the flour mixture and pour the almond milk in the center. Gently stir till a shaggy dough forms.
- Sprinkle the reserved mix on work surface. Turn dough out on work surface and gently knead once 2 or 3 times to bring dough together.
- Roll out dough to roughly one inch thick. Fold in half. roll agin to 1 inch thickness. Repeat 2 more times.
- Pray tin with non stick spray.
- Now, roll dough out to ½ inch thick and using a cutter or glass, cut into rounds that fit you cupcake tin like a pie crust. Place in fridge wile prepping tomatoes.
- Preheat oven to 400*
- Roughly chop tomatoes into ½ inch chunks. Sprinkle with salt. Place tomatoes in strainer and let drain for 10 minutes.
- Heat saute pan to medium high. Add butter and thyme, swirl in pan then add tomatoes. Salt and pepper to taste. Simmer for 5 minutes. let cool a bit.
- Place heaping tablespoon of tomatoes in biscuit lined tin.
- Top with a tablespoon of Shredded cheese.
- Bake in oven for 15 to 20 minutes or till golden brown. let cook 10 minutes.
- Enjoy each mouthful of summer.
Nutrition
Video
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