Paleo Day 8

Breakfast:

Scrambled Eggs (1 Egg and 1 Egg White)

Smoothie

Lunch:

Rustic Heirloom Tomato-Basil Tart

Microgreens Tossed w/Lemon, Olive Oil, and Baby Heirloom Tomatoes

I made this dough the other day in an attempt to create Paleo-friendly pasta...and my failed attempt at pasta turned out to be a huge success when creating a tart! This tart/crostada was flaky, like a standard crust, but without all of the potentially waist-challenging ingredients. This crust offers a nuttiness that pairs well with most any vegetable you might choose to fill it with. I happened to have some zebra tomatoes and the basil-pistachio pesto I made the other day, so I decided to use them. This would also work well with a medley of small dice roasted vegetables (a combination of eggplant, bell peppers, asparagus, red onion, zucchini, and squash would be really good!).

Tart Dough

1½ C. Almond Flour
½ tsp. Extra Virgin Olive Oil
1 Egg
½ tsp. Ice Water (or more depending on texture)

Process flour, EVOO, and egg in a stand mixer (fitted with a paddle attachment) or food processor until combined. Stream in ice water until the dough comes together and is the texture of pasta dough or play dough. The dough should be smooth and shiny. Remove from the bowl, form into a ball, wrap in plastic wrap, and chill in the refrigerator for at least one hour.

Dough will make four small tartlets (I have not experimented with making one large tart yet...).

When ready to use, cut into fourths, form each fourth into a ball, and roll out onto a liberally floured (using almond flour) surface until approximately 1/4" thick (these will be rustic round surfaces for which to build your hand-crafted tarts).

Fill the rounds, fold up the sides, brush with egg wash (one egg and 1/2 tsp. of water whisked), sprinkle with sea salt, and bake for 25-30 minutes @ 375F.

Serve hot or at room temperature.

Dinner:

Sushi at Blue Fin

CrossFit Workout:

Five Rounds of:

5 Thrusters (65lbs)

7 Hang Cleans (65lbs)

10 Sumo Deadlift High Pulls (65lbs)