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Za’atar Middle Eastern Crispy Tart Crusts

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Za'tar-Middle-Eastern-Tart-Crusts2

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

Za'tar-Middle-Eastern-Tart-Crusts1Ingredients: yields 13-14 tart crusts (6 Tbsp per tart crust)

Dry Ingredients:

  • 1 cup almond flour
  • 1/4 cup black or white sesame seeds
  • 2 1/2 Tbsp za’atar
  • 3 Tbsp raw coconut flour
  • 1 Tbsp caraway seeds
  • 3 tsp ground cumin
  • 2 tsp sea salt

Wet Ingredients:

  • 1 cup chia seeds, soaked 2 cups water
  • 1/4 cup water
  • 1 Tbsp cold-pressed olive
  • 1 Tbsp toasted semsame oil
  • 3 Tbsp raw agave nectar
  • 2 Tbsp fresh lemon juice

Hand mix in:

Preparation:

  1. Soak the chia seeds in 2 cups of water for 15+ minutes.  It should be very thick.
  2. In the food processor fitted with the “S” blade, place the almond flour, sesame seeds, za’atar seasoning, coconut flour,  caraway, cumin  and salt.  Pulse together until combined.
  3. Add  the soaked chia seeds, water, olive oil, toasted sesame oil, agave, and lemon juice.  Process till everything is well incorporated.   Pour into a large mixing bowl.
  4. Add the almond pulp and with your hands, mix everything together really well.  Let the dough rest for about 15 minutes.
  5. Press 6 Tbsp of dough into a small tart pan.  Be sure to take the dough up the edges, creating a ledge.
  6. Dehydrate at 115 (F) degrees for 6-10 hours or until dry.  Remove from pans about 1/2 way through to continue drying.
  7. These should last several weeks in an airtight container.  If they start to moisten a bit, return them to the dehydrator and dry until they firm back up.

To make your own Za’atar Spice: yields 1/2 cup

  • 3 Tbsp dried thyme
  • 2 Tbps dried lemon peel
  • 1 Tbsp sesame seeds
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt

Preparation:

  1. In a spice grinder, pulse the spices together a few times just enough to mix and break up some of the seeds — there should still be many whole seeds visible.
  2. Store in a cool, dark place for up to six months.

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14 thoughts on “Za’atar Middle Eastern Crispy Tart Crusts

  1. Ruth says:

    Oh Wow! This sounds so good – I can’t wait to try it out! Thanks so much, Amie Sue!

  2. Ella says:

    Hi Amie Sue,
    These look wonderful!
    What is the size of the tart pans? 6 in? I guess I would have to get 14 of these? Unless you mold them but dry them out of the pan?
    Actually I was always curious if dehydration worked ok while in a pan, it would seem that moisture would not dry next to the walls and the bottom of the pan? Could you please comment on this technique?
    Thank you for your wonderful creative recipes!

  3. patti says:

    Hi Amie Sue, These look DELIGHTFUL! Now what are we going to fill them with? xoxox YUM.

    • patti says:

      your suggestions of hummus, not tuna, veggies, raw cheese all sound wonderful. How about a cashew cheese topped with arugula and tomatoes, or a pesto topped with tomatoes. I can’t wait to get creative with these. xoxox Thank you!

      • amie-sue says:

        Oh yes, you can do about anything with them… that is what makes them so fun to have waiting for you in the freezer. You can create all sorts of delicious dishes with it! Have a great evening Patti. :) amie sue

    • amie-sue says:

      oooooh you must have missed my email… go check out the Recipe Mashup category…. that will answer your question. hehe amie sue

  4. kate says:

    Hi, I’ve seen most recipes for Za’atar using sumac, sesame (usually toasted) and thyme. They say you can also use marjoram and oregano. This one you sent sounds good, but I think it would be nice to use the sumac, as it has the sour taste….which is so nice.
    thanks, kate

    • amie-sue says:

      Yep, I am aware of that. I just used what I could get my hands on. :) They are all lovely flavors. Have a great day, amie sue

  5. Patricia says:

    Hi Amie Sue – I made the za’atar spice mixture up and I like it a lot. I used it in a tomato and egg salad. Yum. However, I got to thinking and that could be dangerous for me. Ha! How about adding the spice to a cracker recipe or to a spread recipe. It sounds good to me. If you agree, which one of your cracker or spread recipes would you recommend. Thank you for your help and keep the recipes coming.

    • amie-sue says:

      So happy that you like it Patricia… today’s recipe releases where just for you. :) Take a peek at your inbox. Have a wonderful day! amie sue

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