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Za’atar is a Middle Eastern, tangy, herb filled spice blend. This is a brand new spice to me and all I can is… “Where have you been all my life?!” From what I have learned, it is one of those blends that varies from country to country, family to family, and cook to cook. And with that bit of knowledge I breathed a sigh of relief because I can’t go too wrong with it. hehe
After creating a few other recipes with this spice, I decided that it would make a great background flavor for a tart crust shell. And who doesn’t love little savory tarts?! Put your hand down. (hehe)
As you scroll through the ingredient list you will eventually realize that I used almond pulp as the base for this recipe. I use nut pulps a lot in my “baked” recipes for several reasons. It is a by-product from making nut milk, therefore nothing goes to waste. It also adds a great texture to breads and crackers. Giving them a lighter feel, taste and crunch. If you don’t have almond pulp on hand and you don’t have the ambition to create almond milk, you can try to substitute it with ground almonds but I can’t speak for the end result. If you have been through my site, you will have noticed that I love to experiment but there are times when I find a “formula” that works great, and tastes great… so why fix it if it ain’t broken, eh?
This recipe makes 13-14 small tart crusts. Sounds like a lot but I have found that savory tarts such as these freeze beautifully, which then makes it a great staple food to have on hand. I wrap them individually in plastic wrap and then slide them into a labeled ziplock bag. They can be enjoyed as an appetizer or a full-out meal. Fill them with your favorite hummus, raw cheese spread, Not-Tuna spread, fresh veggies, marinated veggies… or what ever strikes your fancy.
I hope you enjoy them. Many blessings, amie sue
Yields 13-14 tart crusts (6 Tbsp per tart crust)
Hand mix in:
Yields 1/2 cup