tart shell for savories (almond and oat flour based)

This tart shell is the base to whatever vegetables are in season or ingredients you have on hand. I use it for my everything tart, but any of the fillings can be easily swapped out.


  • 1 1/2 cups almond flour
  • 1/2 cup oat flour 
  • 1/4 cup tapioca flour or cassava flour 
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter or coconut oil
  • 1-2 egg whites (reserve the yolk for filling or other use)


  1. Preheat oven to 350 degrees F and grease a 9" tart pan. 
  2. Combine almond flour, oat flour, tapioca (or cassava) flour, and salt in a food processor. Add in butter or coconut oil and pulse until flour resembles a course meal. With the motor running, add in 1 egg white until the dough comes together in a mass. If the dough is still crumbly, you may need to add another egg white. 
  3. Gather the dough and spread into tart pan, pressing the dough until it evenly covers the bottom and sides. Place in the freezer for ten minutes. 
  4. Remove from the freezer, and bake for about 16-18 minutes (or until lightly golden). 
  5. Remove from oven, let cool for a few minutes, add in desired fillings, and bake again according to recipe. Enjoy!