Bacon Tart
Adapted from Elana’s Pantry
Shallot Tart Crust:
1 ¼ C blanched almond flour
½ t sea salt
1 egg
¼ Spectrum vegetable
shortening
1 shallot, minced
Preheat oven to 350.
In a food processor, pulse
together all ingredients until the dough forms a ball.
Press the dough evenly into
the bottom and sides of a 9 in pie pan or tart pan.
Bake for 6-12 min until crust
is golden. Let cool before filling.
For the tart:
1 pound bacon
8 green onions thinly sliced
both green and white parts
8 large eggs
½ t pepper
½ t sea salt (I left this out
b/c I know my bacon is salty)
Preheat oven to 350.
Cook the bacon till lightly
brown. Remove the bacon and drain any
extra bacon grease. Add the green onions
to the pan and sauté for a couple of minutes until a little soft. Crumble the bacon back into the onions.
In a large bowl, whisk
together the eggs, pepper and salt. Stir
in the bacon/onion mixture. Pour into
pre-baked crust.
Bake for 25-30 min until
cooked through. Let cool a bit before
serving.
31G carbs (check your bacon though....add those carbs to it)
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