zucchini tart

Scarpaccia

zucchini

red onion (about ½ pound)

baby spinach

8.5-ounce jar sundried tomatoes

pine nuts

basil leaves

thyme,

salt

black pepper

all-purpose flour

corn meal

baking powder

eggs

sugar

extra virgin olive oil

water

Parmesan cheese

Preheat oven to 375 degrees and prepare a 12X16 inch sheet pan by spraying with non-stick cooking spray.

Slice zucchini into very thin slices and place in a large bowl. Slice red onion into very thin slices and add to zucchini. Also add baby spinach to bowl.

Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters and add to bowl with other vegetables.

Add pine nuts, basil, 1 tablespoon fresh thyme, salt and pepper to the large bowl with vegetables and toss all ingredients together.

In a separate smaller bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients.

In that same smaller bowl, beat eggs and sugar and add to the large bowl, mixing into ingredients.

Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup. Add to the large bowl, mixing to combine.

Finally, slowly mix in the water to the large bowl, only using enough to make a thin batter. You may not need all of the water.

Pour batter into the prepared sheet pan, drizzle the top with olive oil and bake for 55-60 minutes.

When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top.

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*)

tbsp oil

garlic

zucchini (grated)

tbsp white vinegar

yeast

tsp each: rosemary, oregano, thyme

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!

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Scarpaccia

Vegan Savory Zucchini Tart

Top 2 zucchini tart recipes from across the web

The most viewed zucchini tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Scarpaccia

Vegan Savory Zucchini Tart

The most viewed zucchini tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine