Tomato & Cheese Tart, 3.61:1 ratio
(made with KetoCal 3:1)

Recipe (2 - three inch tarts or 4 - two inch tarts)

Ingredients (includes crust and filling):

4g          Butter
10g        Coconut - dried, shredded - unsweetened
19g        KetoCal® 3:1 - Nutricia North America
5g          Water
11g        Cream Cheese - Philadelphia®
8g          Egg - raw - mixed well
8g          Olive Oil
1g          Onions, spring or scallions (tops only) - raw, chopped
1g          Tomato Paste - Sun Dried - Amore®
3g          Cheese - Kraft® cheddar (mild, medium, sharp), grated

Crust:

4g          Butter
10g        Coconut - dried, shredded - unsweetened
15g        KetoCal® 3:1 - Nutricia North America
5g          Water

Instructions for Crust:

• Using a coffee grinder or a blender, grind the coconut for 5 seconds. 
• In a small bowl, combine the ground coconut and KetoCal together.
• Mix softened butter, KetoCal and coconut together with the back of a small silicone spatula.  The mixture should look like fine breadcrumbs.   
• Sprinkle the water over the mixture.  Stir with a fork to moisten, adding more water a few drops at a time as needed until the dough forms properly.
• Gather all dough pieces into a ball. 
• Place the dough in between 2 pieces of waxed paper and carefully roll out the dough and place it in a tartlet plate that has been sprayed with non-stick cooking spray.  Alternatively, you may press the dough into the tart pan with the back of a spoon or spatula.
• Dough will either make 2 - three inch tarts or 4 – two inch tarts.  
• Set aside and prepare the tomato and cheese filling. 

Note: A standard muffin pan well is equal to a 2 inch tart pan.

Tomato and Cheese Filling:

4g          KetoCal® 3:1 - Nutricia North America
11g        Cream Cheese - Philadelphia®
8g          Egg - raw - mixed well
8g          Olive Oil
1g          Onions, spring or scallions (tops only) - raw, chopped
1g          Tomato Paste - Sun Dried - Amore®
3g          Cheese - Kraft® cheddar (mild, medium, sharp), grated

Instructions for Filling:

• Preheat oven to 325°F.
• In a small bowl, mix all the ingredients together. 
• Spoon the mixture into the uncooked pastry case.
• Place in preheated oven and cook for 10-12 minutes.