Remove a tart crust from the freezer, cover the bottom of the tart with the spread, top with some fresh cherry tomatoes, alfalfa sprouts , rain on some fresh cracked black pepper voila! A new exciting creation just took place in your very own kitchen!
Rehydrate the sun-dried tomatoes by covering them with enough hot water to cover them.
Soak for at least 15 minutes.
After soaking, drain the soak water and hand-squeeze the excess water out of them.
In the food processor fitted with the “S” blade, place the almond flour, ground flax, coconut flour, minced onion, and salt. Pulse together until combined. Place the dry ingredients in a medium-sized bowl and set aside.
In the same food processor place the zucchini, water, olive oil, agave, Braggs and lemon juice. Process till everything is well incorporated. Pour into the bowl with the dry ingredients. Mix together.
Add the almond pulp, sunflower seeds, sun-dried tomatoes, and basil. With your hands, mix everything together really well.
Press the batter into the tart pan, equally covering the bottom and edges of the pan.
Dehydrate at 145 (F) degrees for 1 hour, then decrease the temperature to 115 (F) degrees and continue to dehydrate 6-8 hours or until dry. The crusts will shrink some during the dehydration process.
Shelf life and storage: My personal recommendation would be to store this in an air-tight container, in the fridge, for 3-5 days. Or, wrap individually and freeze to have on hand for quick meals in the future.