Basil Tomato Tarts made of fresh and sundried tomatoes and basil are no bake and packed into a flavorful crust of basil, zucchini, scallions and more. The perfect summertime dish!
Rub inside the tart pans with olive oil. If you are adding the quinoa, first cook it by simmering in 2 cups of water for 15 minutes.
Make the Crust
Process ingredients until well blended, and a bit sticky but can form a ball. (Add a bit more olive oil if the texture is too dry; add more flour if it is too sticky).
Press into the tart pans to form crusts, and refrigerate uncovered.
Make the Filling
Hand stir all ingredients until well mixed. I would not use a blender or food processor because the mixture will turn soupy. You want it to be chunky.
Spoon mixture into chilled tart crusts, and top with heirloom tomato slices and basil leaves.