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Tomato zucchini tart

Sometimes I can get real cravings for this tart, especially during summer when tomatoes and zucchini are at their best. I’m not really a huge fan of zucchini or tomato, but when made right with the right combinations, they can taste absolutely amazing.

This tart is perfect for a summer dinner party or when you feel like making something a little luxurious, even though it looks a lot more difficult to make than it actually is ­čśë


Tomato zucchini tart
Serves 8
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P├óte Bris├ęe dough
  1. 1 1/3 cup flour
  2. 100 g non-dairy margarine
  3. ┬Ż tsp salt
  4. 1/4 cup cold water
Cashew parmesan
  1. 1 cup cashews
  2. 1/4 cup nutritional yeast
  3. 1 tsp salt
  1. 450 g tomatoes
  2. 450 g zucchini
  3. salt & pepper
  4. 1/4 cup olive oil
  5. 1/4 cup fresh basil, chopped
  6. 3 garlic cloves, finely chopped
  1. Combine flour and salt in a bowl. Cut the margarine into cubes and place in a bowl. Place the two bowls in the fridge for 10 minutes until cold, then add the margarine to the flour mixture and work into a dough. Add a little water at a time until you have a smooth flexible dough. Flatten the dough, wrap it in plastic foil and place in the fridge for 30 minutes.
  2. Grease a pie pan with removable bottom and roll out the dough to a thin disc (about 3 millimeters thick) on a floured surface. Transfer to the pie pan and press it down firmly, cut off any excess dough along the sides. Prick holes in the bottom and sides of the pie crust and place the pie pan in the fridge for 15 minutes.
  3. In the meantime, prepare the cashew parmesan; pulse cashews, nutritional yeast and salt in a food processor to a crumbly mixture. Set aside.
  4. Prebake the crust for 10ÔÇô15 minutes in the oven at 200┬░C/390F (to avoid the dough from creating air bubbles you can bake it with pie weights or peas).
  5. Whisk garlic, basil and olive oil in a bowl, add salt and pepper to taste. Slice zucchini into thin slices (3 millimeters) and the tomato into 5 millimeter thick slices.
  6. Remove the pie from the oven, brush it with the garlic oil, sprinkle cashew parmesan on top and arrange the tomato and zucchini slices in a spiral form, starting from the outer edges moving inward. Fill the hole in the middle with chopped up tomato and zucchini. Brush the vegetables with olive oil and sprinkle with some salt and pepper. Bake in the oven for 45 minutes at 200┬░C/390F until the vegetables are slightly caramelized. Garnish with basil and serve.
Sofia von Porat http://sofiavonporat.com/