Vegan Tomato Zucchini Tart

5 from 36 votes

Celebrate in-season summer produce with this delicious, Vegan Tomato Zucchini Tart made with fresh basil, cherry tomatoes, zucchini, yellow squash and vegan Parmesan cheese.

Prep Time45

Cook Time55

Total Time1 40

Course: Main Course

Cuisine: American, French

Diet: Vegan, Vegetarian

Servings: servings

Calories: 409kcal

Author: Deborah

Cost: $14

Ingredients

For the Crust

11/12 cup all-purpose flour (2/3 + 1/4 cup)
11/12 cup whole wheat flour (2/3 + 1/4 cup)
1/4 cup hazelnuts ground
1/4 tsp sea salt
1/3 cup + 1 tbsp vegan butter chilled
3-5 tbsp ice cold water

For the Cashew Cheese

2/3 cup cashews about 3.5 ounces
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp sea salt
pinch black pepper
100 ml almond milk 0.42 cups

For the Filling

3 tbsp olive oil extra virgin
1/4 cup firmly packed basil leaves finely chopped
1 zucchini sliced ultra-thin
1 yellow squash sliced ultra-thin
14 cherry tomatoes
1/3 cup Easy Peasy Vegan Parmesan Cheese divided
1/4 tsp sea salt
pinch black pepper

US Customary - Metric

Instructions

For the Crust

Add all dry ingredients for the crust to a large bowl. Mix thoroughly. Add vegan butter and knead with your hands until a dough starts to form. Add chilled water a little at a time as needed until the dough becomes nice and smooth. Form into a ball, wrap in saran wrap and place in freezer for 15 minutes.
Preheat oven to 200 degrees Fahrenheit (about 95 degrees Celsius) . Oil a 9-inch tart pan, preferably one with a removable bottom as pictured above. Remove dough from freezer and carefully press it evenly in the pan, making sure you press into sides and corners bringing the edges all the way up and a little bit over the top.
Place parchment paper on top of dough, then add pie weights, dried beans or rice. I used rice. Blind bake for 15 minutes. Take the crust out of the oven and remove the parchment paper and whatever you weighed it down with. If the dough still appears wet, place back in oven for 5 more minutes. Remove and allow to cool on rack.

For the Creamy Cashew Cheese

Soak cashews overnight or boil them in water for 15 minutes. Drain, rinse and place cashews in food processor, then add all other ingredients for Cashew Cheese. Pulse until you get a thick, creamy sauce, 3-5 minutes. Set aside.

For the Filling

In a separate bowl, add olive oil, basil, sea salt and pepper. Stir thoroughly. Toss in the zucchini, yellow squash, cherry tomatoes, Vegan Parmesan Cheese and 2 tbsp of the Creamy Cashew Cheese and combine until evenly coated.

Bringing it All Together

Preheat oven to 350 degrees Fahrenheit (about 177 Celsius). Spread the remaining cashew cheese over the top of the tart crust. Spoon in the filling and smooth with spatula until evenly distributed atop the crust. Sprinkle w/ Vegan Parmesan Cheese
Bake for an additional 40-45 minutes until crust is golden, tomatoes start to split and wilt and squash begins to get crispy. (Optional but recommended: Place under broiler for 2-3 minutes to lightly brown the top of the tart. WATCH TART VERY CAREFULLY TO AVOID BURNING. Remove and allow to cool for 15 minutes before serving.

Notes

If you don't have anything to weigh down the crust, such as dried beans, pie weights or rice, pierce with fork multiple times.
Be sure the water you use for the crust is ice cold.
To ensure the crust turns out right, follow the recipe exactly.
Feel free to experiment with different vegetables for your filling. The sky's the limit when it comes to this.
To make a more cheddar-like cashew cheese, add 1/4 tsp or more of turmeric.
Remember, baking times vary, depending upon your oven. The tart is done when the scalloped edges become golden brown, the tomatoes start to split and the squash starts to get crispy.

Nutrition