Almond-Flaxseed Tart Shell

1. Preheat oven to 350 degrees F. Place almonds on a jelly-roll pan and bake 7 minutes until fragrant and crisp. Set on a rack and cool. Increase oven temperature to 400 degrees F. 2. In mini-processor or coffee grinder, finely grind flaxseeds. 3. In food processor, combine flour, sugar, salt and cooled toasted almonds. Process until almonds are finely ground. Transfer to large bowl along with flaxseeds. 4. In small bowl, whisk together almon doil, olive oil and water until well combined. Make well in center of dry ingredients, add oil mixture and stir with fork until well combined. Shape dough into 1/2-inch thick disk. 5. Roll dough out between 2 sheets of lightly floured waced paper into an 11-inch circle about 1/8-inch thick. 6. Transfer dough to tart pan with removable bottom and carefully fit dough into pan. Trim edges evenly with top of tart pan. Prick bottom all over with tines of a fork. 7. Line dough with waxed paper or foil and fill with beans or pie weights. Bake 15 minutes. Remove waxed paper or foil and weights and continue baking 10 to 12 minutes longer or until edges are golden brown and crisp. Set on a rack to cool completely before filling. Nutrition Information Per serving tart shell only: 176 calories, 11g total fat, 0.9g saturated fat, 1.4g dietary fiber, 0mg cholesterol, 146mg sodium.