• 1/2 package Warrior Bread mix (1 packed cup)
  • 1/4 cup Coconut Sugar
  • 2 tablespoons melted almond butter
  • 2 large Eggs
  • 2 tablespoons Apple Cider Vinegar
  • 1 cup almond milk
  • 12 oz almond ricotta
  • 2 tablespoons mayonnaise
  • 2 or 3 large heirloom tomatoes
  • 10 basil leaves
1 Servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 1 tart


  • Preheat oven to 400
  • Pour the warrior mixture into a large bowl. Add the coconut sugar, melted butter, eggs, vinegar, and milk to the bowl. Stir until well combined.
  • Spray a tart pan with olive oil spray and press the crust mixture into the pan. Make sure the crust is thin, depending on your pan size, you might have excess dough.
  • Bake the tart for 15 minutes. Remove from oven.
  • Meanwhile, Stir the ricotta and mayo to combine, and slice the tomatoes into 1/2 inch slices.
  • Spread the ricotta mixture over the bottom of the tart, and then pile up the tomato slices. Lightly season with salt. Return the tart to the oven to cook for another 10 or 15 minutes. You want the tomatoes to only slightly cook.
  • Allow to cool for 10 minutes, then top with the basil, slice, and serve.