Low Carb Torta Provençal

Low Carb Torta ProvençalLow Carb Torta Provençal. In the olden days I would probably have done this Torta Provençal with a thin pate brisee but whoa is me-can’t eat that anymore. A torta can be either savory or sweet but is pretty much encased in a crust or pastry of some kind and is often made in a springform pan which again, is how I used to make them. Well…I haven’t figured out how to encase a torta in an almond flour pastry so we are going to settle for the pie shaped wedge. Enjoy.  I am not stealing this woman’s pictures but if you want to see a stupendous torta look at this one-it is a serious work of art.  And if you scroll down you can see how she assembled it step by step.  Incredibly beautiful, http://parsleysagesweet.com/2013/05/18/tourte-milanese-a-meal-en-croute/ and uh no, mine were never as gorgeous as this one is.

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Torta Provençal
Pie Crust
  1. 2½ C Almond Flour
  2. ⅓ C Parmesan Cheese
  3. ¼ t Salt
  4. 3 T Melted Butter
  5. 2 Eggs
  6. ¼ t Dried Oregano
  7. ¼ T Dried Basil
  1. 1 C Chopped Mushrooms
  2. 2 T Butter
  3. ½ C Rough Chopped Black Olives
  4. ½ C Drained Chopped Artichoke Hearts (Not Marinated)
  5. 1 C Shredded Gruyere Cheese
  6. 3 Eggs
  7. ½ C Ricotta Cheese
  8. ½ C Sour Cream
  9. ¼ C Chopped Dried Tomatoes
  10. ¼ C Chopped Roasted Red Peppers
  11. 1½ T Dried Oregano
  12. 2 t Dried Basil
  13. 1½ t Crushed Garlic
  14. 1½ t Salt
  15. 1 t Pepper
  16. ½ C Parmesan Cheese
Pie Crust
  1. Preheat oven 350°
  2. Beat eggs, melted butter, herbs & salt.
  3. Blend almond flour and cheese.
  4. Blend egg mixture almond flour and cheese.
  5. Butter 10" (large) deep glass pie dish.
  6. Press dough into and up sides of pie dish.
  1. Sauté mushrooms in butter.
  2. Beat eggs, beat in sour cream, blend in ricotta cheese, add garlic, then mix in spices.
  3. In large bowl mix all ingredients except Parmesan cheese.
  4. Blend in egg mixture and pour into pie crust.
  5. Sprinkle pie with Parmesan cheese.
  6. Bake 10 minutes, turn oven to 325° and bake an additional 25-35 minutes. A little giggly is OK as it will set while cooling.
  7. 12 Servings As A Side Dish
  8. 323 Calories, 14.5g Protein, 26.5g Fat, 7.5g Carbs, 2.8g Fiber, 4.7g Net Carbs
  9. 6 Servings Dinner
  10. 645 Calories, 28.9g Protein, 13.3g Fat, 15.0g Carbs, 5.5g Fiber, 9.5g Net Carbs
  1. Now, with this recipe in hand, it’s Katy bar the door with what you can do with it. Put your thinking chefs’ hat on and come up with your own savory ingredients.
  2. You could use spinach, ham, uh...now you think of some things.
  3. May be served warm or cool.
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