Sun-dried Tomato & Fennel Breakfast Tart



With a crunchy crust and a creamy and savory filling, this breakfast tart takes advantage of varied protein leaders like almonds, garbanzos, and cashews and combines them with fennel’s subtle sweetness and sun-dried tomato’s intense, concentrated saltiness for an exquisite flavor. You can’t beat fennel for its light, bright flavor and affinity for gently soothing the belly. You can also get your morning vitamin C from this mineral and fiber-rich bulbous plant.  Enjoy this tart on those special occasions and gourmet brunches.

Sun-dried Tomato & Fennel Breakfast Tart

Makes 1 8-inch tart or 8 individual mini-tarts

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

Crust

  • 1 cup slivered almonds

  • 1 ¼ cups garbanzo flour

  • 1/2 teaspoon sea salt

  • 1/4 cup water

  • 3 tablespoons oil, or additional water to desired consistency

Filling

  • 1 cup raw cashew pieces

  • ¾ cup water

  • ¼ cup diced shallot

  • 3 cloves garlic, pressed or minced

  • ¼ cup diced sun dried tomato

  • ¼ cup finely chopped fennel

  • 3 tablespoons chiffonade sorrel, or basil

  • 2 tablespoons nutritional yeast

  • 1 tablespoon freshly squeezed lemon juice

  • ¼ teaspoon smoked paprika or cayenne

  • ¾ teaspoon sea salt or to taste

  • ⅛ teaspoon ground black pepper

  • ¼ cup thinly sliced red onion

Directions

  1. Preheat the oven to 350°F. Place the almonds in a food processor and process until finely ground. Transfer to a bowl with the remaining crust ingredients and mix well. Form into a ball. Dough should be slightly moist. Roll out to slightly more than ¼  inch thick with a rolling pin and place in a well- oiled 8-inch tart pan. You can also press dough with your hands directly into the pan. Finish the edges by pinching with your thumb and index finger. Bake for 10 minutes. Remove from the oven. 

  2. Meanwhile, place the cashews in a bowl with ample water to cover. Allow to sit for 20 minutes. Rinse and drain well. Transfer to a blender with the ¾ cup water and blend until creamy. Transfer to a bowl. Add the shallot, garlic, sun dried tomato, fennel, sorrel, nutritional yeast, smoked paprika, salt, and pepper, and mix well. 

  3. Pour into the tart shell. Top with red onions, place in the oven, and bake for 30 minutes or until golden brown. Allow to cool slightly before slicing. 

     

    Variations

  • You can make mini-tarts by dividing the crust dough into eight. Press crust ingredients into the bottom of a well-oiled muffin tin. Bake for 10 minutes. Add filling and bake for an additional 10 minutes or until golden brown.

  • Replace the almonds with pecans or hazelnuts. 

  • Replace the cashews with macadamia nuts. 

  • Add ½ cup corn, diced bell peppers, or diced mushrooms.

  • Try sautéing the red onions until just soft before adding them to this dish.