Irish Cheese Tart with Almond Flour Crust

Crust:

Almond Butter
3 tbs butter

Pie Filling (I used turkey):

1/2 oz Kerrygold butter
1 small onion
1 clove garlic, crushed or finely chopped
3 slices back bacon, and cut into strips
8 button mushrooms, wiped and cut into thick slices
6 cherry tomatoes, halved
6oz Dubliner cheese, grated
1 cup skimmed milk
3 medium size eggs, beaten
1oz pack fresh Mediterranean herbs, finely chopped
1 teaspoon whole grain mustard
Salt and freshly ground black pepper

Recipe for the original crust is in the link.

For Almond Flour Crust: Melt butter, mix with almond flour and mold into pie dish. Bake for 10 mins.

For filling:

Melt the butter and cook the onions until softened but not browned.
Add the garlic, bacon and mushrooms, then cook for a further 5 minutes.
Spoon the mixture into the pastry base, adding the tomato halves and
sprinkle over the Dubliner cheese.
In a jug mix together the milk, eggs, herbs, mustard and seasoning and pour
over the filling.
Bake for approximately 30 minutes until the filling is just firm to touch,
then serve with a salad.

Serves 4-6

Serving Size: Makes 4 or more servings

Number of Servings: 4

Recipe submitted by SparkPeople user KASH22.