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Tomato Basil Cheese Pie with Parmesan Rosemary Crust (Gluten-Free)
Ingredients
  • subheading: Parmesan Crust:
  • 1 cup almond flour
  • 1 cup parmesan cheese
  • pinch salt
  • 2 teaspoons rosemary
  • 2 egg whites
  • subheading: Filling:
  • 15 ounces ricotta cheese
  • 4 eggs
  • ¼ cup parmesan cheese
  • ½ teaspoon salt plus more for sprinkling
  • ⅛ teaspoon pepper plus more for sprinkling
  • ¼ cup cream
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 cup fresh basil leaves finely chopped
  • 1 pound tomatoes sliced (approx. 3 medium)
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