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~ raw, vegan, gluten-free ~
Za’atar is a Middle Eastern, tangy, herb-filled spice blend. This particular spice new 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 vary 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 of making nut milk; therefore, nothing goes to waste. It also adds a great texture to loaves of bread 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 excellent… so why fix it if it ain’t broken, eh?
This recipe makes 13-14 small tart crusts which 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 whatever strikes your fancy.
I hope you enjoy them. Many blessings, amie sue
Ingredients:Yields 13-14 tart crusts (6 Tbsp per tart crust)
Dry Ingredients:
Wet Ingredients:
Hand mix in:
Yields 1/2 cup
Oh Wow! This sounds so good – I can’t wait to try it out! Thanks so much, Amie Sue!
Your welcome Ruth… let me know how they turn out for you. Have a blessed evening, amie sue
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!
Hello Ella,
I used 5″ tart pans.. in fact, these are the exact ones… https://nouveauraw.com/equipment/pans-forms-molds/wilton-perfect-results-4-75-inch-round-tartquiche-pan-set-of-6/.
When I dried them, I started them out in the pan and then about half way through, I took them. They shrunk a little during that process as you can see in the picture. I hope this answers your question, let me know if you need more clarification. Have a great evening,amie sue
Thank you! so do I need to get 3 sets for this recipe?
You can most likely press them into the tart and then pop them out… give that a try, unless you want to have the extra tart pans on hand. They are so fun to use. :) amie sue
Hi Amie Sue, These look DELIGHTFUL! Now what are we going to fill them with? xoxox YUM.
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!
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
oooooh you must have missed my email… go check out the Recipe Mashup category…. that will answer your question. hehe amie sue
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
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
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.
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