INGREDIENTS
1 clove
Garlic
8 oz
Heirloom cherry tomatoes, organic
2 tsp
Oregano, fresh
3 tbsp
Sweet onion
2 tsp
Thyme, fresh
1
Egg, large
2 tsp
Colman's mustard
1 1/2 cups
All-purpose flour, unbleached
1 tbsp
Coconut oil, extra-virgin
2 tbsp
Olive oil
4 tbsp
Butter
1 cup
Emmi le gruyere
1 cup
Ricotta cheese
2 teaspoons fresh chopped rosemary leaves or 1 teaspoon dried rosemary