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Raw Sun-Dried Tomato and Basil Tart Crusts

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Tart crusts are becoming one of the new staple foods in my kitchen.  They are easy to make, and after dehydrating, you can keep them stored in the freezer for at least a month.

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I love to create full recipes and share them with you but my other goal is to show you how to create components, so that you can piece together your own recipe creations.

So how does a savory tart crust become a staple?  Suppose you made my Seafood Salad Spread or the Sun-Dried Tomato Hummus a few days ago and you have some leftovers of the recipe sitting in the fridge.  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!

To create a variety of unique tart crust flavors… make a few out of some of the cracker batters when you make crackers.  Here are a few that I recommend;  Chili Corn Crackers,  Country Living Savory Crackers, or the Caramelized Onion Cracker.   Keep in mind that the cracker batter needs to thick and moldable.  So, if a cracker is flax-seed based, it wouldn’t mold well to create a crust.   This particular crust pairs amazingly with the Sun-Dried Tomato Hummus.

Ingredients: yields 4 cups = 9 tart crusts ( roughly 5 1/2 Tbsp batter each)Sun-Dried-Tomato-and-Basil-Tart-Crusts13

Dry Ingredients:

Wet Ingredients:

  • 1 large (2 cup diced) zucchini, peeled
  • 2 Tbsp water
  • 1 Tbsp cold-pressed olive
  • 1/4 cup raw agave nectar
  • 1 Tbsp Braggs aminos
  • 2 Tbsp fresh lemon juice

Hand mix in:

  • 2 cups packed, moist almond pulp
  • 1/2 cup raw sunflower seeds, soaked
  • 1/2 cup diced, sun-dried tomatoes, rehydrated
  • 1 tsp dried basil or 1 1/2 Tbsp fresh

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. Add the almond pulp, sunflower seeds, sun-dried tomatoes and basil.   With your hands, mix everything together really well.
  5. Press the batter into the tart pan,  equally covering the bottom and edges of the pan.
  6. 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.
  7. 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.

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15 thoughts on “Raw Sun-Dried Tomato and Basil Tart Crusts

  1. Laurie says:

    Ok, who’s the photographer!? You or Bob? lol

    Your photos are always so nice – composition, clarity, bright, colorful, and looking ALIVE.

    I need to get some tart pans and try these out. Going to la feria agricola (farmer’s market) today and if I see some zucchini I’m making these this week. *thinking* Or maybe I could substitute a couple of zapallitos… hmm

    Hope your weekend is starting out wonderful Amie Sue!

    Ps. Where do you get your inspiration?… For instance when I’ve got my quarterly magazine gig, I go to the bookstore and look through magazines to see if anything sparks my creative bug.

    • amie-sue says:

      lol Laurie… I take my own photos. Bob is banned from the camera. haha Every time he tries to take pictures of things, I always ask, “What is that picture of?” When he tells me, I just laugh. Much like a young child scribbling a picture, yet that child can tell you a whole story about it. hehe I love that man, but cameras are not his thing. :) Thank you for the kind words about the pictures. I do my best to capture my passion so that it becomes infectious.

      Tart pans are really fun to use but if you don’t have any, you can still make these tarts. You can use a bowl as a form, just done bring it all the way up the edge.

      My inspiration comes from everywhere to be honest. My passion for healthy foods is always present and I see it everywhere. Even in the most sugar laden bakeries. Last night Bob and I were watching that TV show, “How Its Made” and they talked about pasties and how they were created long ago for coal miners. They were shaped like a calazone pizza… but it was meant to be a meal in one hand-held food. Inside the dough half of it was savory and the other half was sweet. Bob looked at me and said, ” You are already creating a raw recipe about that, aren’t you?” lol He knows me all to well. :) Cooked food is my inspiration… I look at it and question how I could convert it to raw. I have almost 1000 recipes on my site and another 1000 in my drafts of recipes that I have written up, but have yet to try. lol

      Have a wonderful weekend Laurie! amie sue

  2. Charlien says:

    Hi Amie Sue,
    I was wondering if you have heard what they are doing to almonds now? Is it still safe to purchase them?
    Thankyou!
    Charlien Johnson

    • amie-sue says:

      Hello Charlien,

      Are they doing something new? Or are you referring to them having to be pasteurized? If so, that has been an ongoing issue for years now. In the US they have made it a law to pasteurize them due to bacterias, etc. But truly raw almonds can still be found. I have to order mine online. Many US companies claim that even though their almonds have been steamed they still sprout. Earth Circle Organics has some of the best almonds that I have ever tasted. You should check their site out.

      Have a wonderful day, amie sue

  3. Cindy says:

    What can I use to sub for Bragged amino? I can’t use this ingredient because it makes me extremely nauseous.

  4. Nives says:

    Hi Amie Sue,

    Deep thanks to you for all countless hours, energy, patience and Love that you put in each and one receipts.
    You thoroughly making big differences in the world of raw food.
    Thank you, thank you :)
    I love and enjoy reading your web site and all the goodies that I can make.

    Best regards

    • amie-sue says:

      Oh goodness Nives, thank you! You made my morning… I might even let it trickle into my day too. lol

      It was great to hear from you and I hope that you keep in touch. Blessings, amie sue

  5. pia bischoff says:

    super side, tak for den

  6. angela says:

    Amie-Sue

    You really are a star : ) And you keep getting better and better.

    Thank you so much for all your wonderful recipes and lovely website (Love you kitchen!). Keep up the good work.

    Lots of love Angela X (from Down Under)

    • amie-sue says:

      Thank you Angela… you are so sweet. I do my best and I push myself to experiment in the kitchen so I can create fun and tasty recipes. Have a wonderful day, amie sue

  7. Diana says:

    Hi! What can be used as a substitute for the coconut flour? Is it vitally necessary for the success of the recipe?

    Thank you!

    • amie-sue says:

      Hello Diana, well I feel all my ingredients are necessary, that is why I put them in there. hehe But, a person can always play around and experiment with other ingredients to fit their diet and pantry. :) I use coconut flour in some of my recipes because it helps give a drier texture. Coconut flour sucks moisture from other ingredients so you have to watch that you don’t use to much of it in recipes. That is just a little side note. You can replace it with more almond flour if you don’t want to use it.

      Have a blessed evening. amie sue

  8. Sharon McGrath says:

    Thanks for this great recipe! I have a question about the size of the tart pans. They look so big in the photos but you say this recipe equals 4 cups or 9 tarts or 5.5 T of batter. These are actually bite size, right?

    • amie-sue says:

      Good evening Sharon,

      These tarts are larger than bite size. I broke the “measurements” as such just in case a person didn’t want to make small tarts but maybe 1 large one. Grand total the batter measures out to 4 cups. With that 4 cups I was able to make 9 tarts. In each of those tart pans, I used about 5 1/2 Tbsp worth of batter. I added a link to the ones I used. They are 4.75 Inch Round Tart/Quiche Pans.

      Does that help? :) Have a blessed evening Sharon! amie sue

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