vegan zucchini tart

Fresh, herby, and garlicky zucchini tart that is delicious served warm or chilled. It&#39;s quick, easy, and made with simple ingredients!

Vegan Savory Zucchini Tart

raw cashews (soaked overnight*)

water

tbsp oil

garlic

zucchini (grated)

salt

tbsp white vinegar

yeast

tsp each: rosemary, oregano, thyme

black pepper

pie crust

Preheat oven to 345°F (175°C).

Drain the soaked cashews and transfer them to a high-speed blender. Add the water and blend on high for 15-20 seconds or until smooth. Transfer to a large mixing bowl and set aside.

Heat the oil in a large non-stick skillet. Once hot, add the minced garlic and sauté for 2-3 minutes. Next, add the grated zucchini and season with salt.

Cook for 7-10 minutes or until the zucchini has reduced by about half and there is no more water (the zucchini will release some water during cooking).

Transfer the cooked grated zucchini to the cashew cream. Add the white vinegar, nutritional yeast, herbs, black pepper, and matcha if using. Note: matcha just gives the tart a brighter green color. It&#39;s optional and doesn&#39;t affect the flavor. Stir well to combine the zucchini with the cream and seasonings. At this point, you can taste it and adjust the saltiness to taste.

Unroll your pie crust (or flatten it, if homemade), and press it into an 8-inch pie plate, leaving about a 1-inch overhang.

Transfer the zucchini batter to the pie crust and use a spatula to spread it evenly. Bake for 50-60 minutes or until the crust is golden brown.

Let it cool a few minutes before serving warm! This tart is also delicious chilled! Keep the tart for up to 4 days in the refrigerator and serve cold, or reheat covered with aluminum foil in a 350°F (180°C) pre-heated oven for 20-30 minutes.

This is absolutely delicious and no one would realise the simplicity of making it from trying it. I'm vegan but my family are vegetarian, we all enjoyed. Nice on the day, nice the next day too. So pleased I stumbled across this.  Need to try adding peppers etc, but tastes so good scared to deviate. Made several times even with puff pastry when no shortcrust, still enjoyable.

Made the tart and it was scrummy, so looking forward to making the Leek quiche.
I used macadamia nuts instead of cashews and the nutty cream it made was delicious. Thanks

For my party I tried it with spinach and some mushrooms plus some onion. I checked out the quantities of both the mushroom and courgette recipes. It worked very well. Just needed to make sure to squeezed out any liquid which I used in another recipe. Thanks Thomas!

Everyone loved this tart especially the non vegans! I fried an onion to add to the courgette.
I'm planning to cook again for a lunch party. I am wondering if it would work with spinach ?
Thanks!

Amazing recipe. Simple, easy to follow and make, thank you.  Tasted just so delicious. The whole family enjoyed even the kids and the non vegans.  Feel it has opened up doors for other options. Glad I tried would recommend anyone considering it too.

Hi!
I’m new here. Is there a recipe for the refrigerated pie crust? Or buy a frozen crust? Do you know how the other commenter made the cauliflower crust? 
Thanks 😊‼️

Hi Thomas 
Thanks so much for another delicious recipe.  Can this pie be frozen &amp; reheated?

We made this once again today with our abundance of zucchini - super delicious as always!

Scarpaccia is a traditional Tuscan savory zucchini tart that’s crispy on the outside, soft inside, and bursting with flavor. Made with simple ingredients like zucchini, flour, and olive oil, this rustic dish is naturally vegan and perfect as an appetizer, side dish, or snack.

Scarpaccia – Savory Zucchini Tart (Tuscan Style)

pcs medium zucchinis ((thinly sliced with a mandolin))

red onion ((thinly sliced with a mandolin))

all-purpose flour

cornmeal ((plus extra for dusting))

olive oil

basil ((for topping))

Prep the veggies:- In a large bowl, combine the sliced zucchini and red onion. Sprinkle with 1 tsp of salt and gently massage the mixture with your hands. Let it sit for 10–15 minutes to draw out moisture.

Drain and reserve the liquid:- Using your hands, squeeze the zucchini-onion mix over a sieve or colander, collecting the liquid in a bowl beneath. Set the veggies aside and keep the liquid.

Make the batter:- In the bowl with the reserved liquid, add the flour, cornmeal, and enough water to form a smooth, pourable batter—like pancake batter. Mix until well combined, then fold in the drained zucchini and onion mixture.

Prepare the tray:- Preheat your oven to 200°C (390°F).- Grease a baking tray generously with olive oil, then dust it with cornmeal.

Bake:- Pour the batter into the tray and spread it evenly. Drizzle more olive oil on top and sprinkle with a touch more cornmeal for crispiness.- Bake for 35–45 minutes, or until golden brown and crisp on the edges.

Top 2 vegan zucchini tart recipes from across the web

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Top 2 vegan zucchini tart recipes from across the web

The most viewed vegan zucchini tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Savory Zucchini Tart

Scarpaccia – Savory Zucchini Tart (...

The most viewed vegan zucchini tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine