Gluten Free · Main Meals · Recipes · Snacks · Starters

Ricotta Tart

Real food fast, that’s what it’s all about. Here’s an easy recipe that can be made in 15 minutes. Pair it with a yummy salad and you have a gorgeous low carb meal suitable for a weeknight dinner or a dinner party. The added bonus, top it with whatever creative combos you can come up with! If you want a yummy sweet version you can see my Lemon Curd tart recipe here

Equipment required 

4 medium pasty tins or 1 large 

1 medium fry pan 

2 mixing bowls 


Shopping list for 4 people 

For the tart base 

3/4 cup coconut flour 

1/2 cup melted butter 

2 eggs 

Pinch of salt 


400g of ricotta 

Small handful of fresh basil 

1 small red onion 

Salt & pepper to taste 

Squeeze of lemon to taste 

1/2 small butternut squash 

Oil of choice, I used avocado 

Method to the madness 

Preheat the oven to 180C

Melt the butter, once it’s cooled a little add the butter and eggs to the coconut flour with a pinch of salt and combine 

Press the pastry into greased pasty tins and bake for about 10 minutes until golden 

Meanwhile, finely dice the red onion, finely slice the basil and add it to the ricotta with the onion and salt and pepper and lemon to taste 

Spiralize the squash and sautée in avocado oil until soft 

Once the tart shells are cooled fill them with the ricotta mix and top with the squash 

Serve along side your fav low carb salad or veges – or just eat them as is 



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