This flaky, crumbly crust filled with juicy peak-season tomatoes and pesto sauce make this tarte substantial enough for a full meal. We love ours sprinkled with fresh basil.

INGREDIENTS

For Dough:
1 cup almond flour + ½ cup arrowroot or tapioca flour, sieved together
Large pinch salt
½ teaspoon lemon zest
6 tablespoons coconut oil, softened but not melted
1 egg
2 tablespoons clover honey

For Pesto:
1 bunch stinging nettle
¼ cup pine nuts
1 bunch basil (plus additional torn pieces for topping)
½ cup olive oil
5 cloves roasted garlic
Squeeze fresh lemon juice
Lemon zest to taste
Salt to taste

For Tarte:
1 cup heirloom cherry tomatoes

For Dough:
128 g almond flour + 64 g arrowroot or tapioca flour, sieved together
Large pinch salt
½ teaspoon lemon zest
6 tablespoons coconut oil, softened but not melted
1 egg
2 tablespoons clover honey

For Pesto:
1 bunch stinging nettle
32 g pine nuts
1 bunch basil (plus additional torn pieces for topping)
120 ml olive oil
5 cloves roasted garlic
Squeeze fresh lemon juice
Lemon zest to taste
Salt to taste

For Tarte:
128 g heirloom cherry tomatoes

Directions

For Dough:

Place sieved flour in a mixing bowl and whisk in salt and lemon zest.
Using your hands or a pastry cutter, mix in coconut oil until it reaches the texture of sand.
In a small bowl, whisk egg with honey (it helps if honey is warm) until mostly combined.
Pour wet mixture into dry mix and stir with a wooden spoon until combined. It should be thick but not too sticky to handle. Add a tablespoon of water if too dry.
Wrap tightly and refrigerate while you prep the pesto. (You can also make the dough in advance and freeze.)

For Pesto:

Blanch stinging nettle for 20-30 seconds, drain and, when cool, gently squeeze water out and remove stems. Freeze stems for future use (they’re great to use in smoothies).
Toast pine nuts in a dry skillet over medium-low heat until golden (approximately 3-5 minutes).
Add nettle and basil into a blender or food processor and pulse until well combined.
Add olive oil, garlic, lemon juice, lemon zest, and salt and continue to pulse until combined. Add more olive oil as desired; I made this recipe thicker with less oil, so it would be a sturdier base for the tomatoes.
Add pine nuts to food processor and pulse until fine. Add additional salt to taste.

For Tarte:

Slice cherry tomatoes in half, sprinkle with a bit of salt, and place on a clean dish towel cut side down to draw out some of the moisture.
Roll out dough between parchment paper until roughly ⅓-inch thick.
Spread pesto around the middle of the dough (approximately ¼-inch thickness), leaving roughly 2 inches of perimeter without pesto.
Add tomatoes, cut sides up, on top of pesto.
Heat oven to 375 degrees Fahrenheit / 190 degrees Celsius.
Using the underside of the parchment to help, fold the edges of the tarte up until it touches the layer of pesto and tomatoes.
Place on baking sheet and pop in the refrigerator until oven is preheated (this step is optional).
Place in the middle rack of the oven and cook for 20-25 minutes.
Allow tarte to cool on the pan, add torn basil to top, and serve warm or at room temperature.
Original recipe by The Compliant Cook.