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Summer season Squash Lattice Tart – Sharon Palmer, The Plant Powered Dietitian


You’ll be able to create essentially the most visually compelling vegan savory tart out of yellow and inexperienced summer season squash (aka zucchini)! All it’s important to do is make a crisp entire wheat pastry crust, a velvety cashew cream filling combined with sautéed leeks and summer season squash, after which weave collectively slices of summer season squash excessive. Then bake till golden, slice and revel in! This Summer season Squash Lattice Tart is so scrumptious and delightful you received’t consider it’s vegan, plus it’s gentle and wholesome as well! It’s a good way to benefit from your summer season bounty of zucchini, too. Tote it alongside to a celebration, serve it for a summer season brunch, and revel in it for a particular dinner. It may be the star of your meal, too.

 

 

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Summer season Squash Lattice Tart



  • Creator:
    The Plant-Powered Dietitian

  • Whole Time:
    1 hour 20 minutes (not together with soaking time for cashews or chilling time for pastry)

  • Yield:
    8 servings 1x

  • Weight loss program:
    Vegan

Description

Make this scrumptious, vegan Summer season Squash Lattice Tart—a crunchy entire grain crust stuffed with a cashew cream leek filling topped with a lattice sample of yellow and inexperienced zucchini—as a wholesome brunch, picnic, or dinner recipe.


Cashew Cream:

Entire Wheat Pastry Crust:

Summer season Squash Filling:

  • 4 small summer season squash or zucchini (2 yellow, 2 inexperienced)
  • 2 tablespoons further virgin olive oil, divided
  • 1 small leek, white and inexperienced components, sliced
  • 1 garlic clove, minced
  • 1 tablespoon recent or dried oregano
  • Pinch salt and black pepper


Directions

  1. Make Cashew Cream: Place uncooked cashews in a bowl and canopy with water. Soak for at the very least 1 hour, or in a single day. (You may additionally use the fast soak technique by soaking cashews in boiling water for quarter-hour.)
  2. Drain water and place within the container of a small blender. Add dietary yeast, garlic, salt, white pepper, lemon juice, and plant-based milk. Course of cashew cream till very clean, thick, and creamy. Put aside.
  3. Make the Entire Wheat Crust. Combine collectively flours and salt. With an electrical mixer, combine within the vegan butter till crumbly, about 15 seconds (don’t overmix).
  4. Add the ice water, mixing with electrical mixer simply till clean (about 20-30 seconds; don’t overmix). Ought to make a cohesive dough that’s not sticky. Chill the dough for about half-hour.
  5. Preheat oven to 375 F.
  6. Roll out the dough on a calmly floured floor to suit right into a 9-inch pie pan or tart pan with detachable backside. Press it into backside and up the edges of the pan.
  7. Prick the underside of the pie crust with a fork. Place within the oven and parbake for 10 minutes. Take away the crust and put aside.
  8. Make the Summer season Squash Filling: Trim the ends of the squash, and slice them into skinny vertical strips. Lay out sufficient strips to make a lattice sample on the highest of the tart (you may estimate how a lot you’ll need by laying out the sample; see step 12), alternating colours (see photograph above). Chop the remaining strips and items of the squash into small items to make 1 ½ cups chopped squash. Reserve remaining squash for one more use.
  9. Warmth 1 ½ tablespoons olive oil in a big sauté pan and add leeks, garlic, and 1 ½ cups chopped squash. Sauté for about 9 minutes, till greens start to melt. Add oregano, salt and pepper and stir whereas cooking for 1 minute. Take away from warmth and stir within the cashew cream, mixing nicely.
  10. Preheat oven to 375 F.
  11. Fill the parbaked pastry shell with the vegetable cashew cream combination and clean over floor with a spatula.
  12. Gently create a lattice sample of summer season squash slices excessive of the tart. Begin with the center piece (horizontal), deciding on an extended piece. Then high with an extended center vertical piece. Work your technique to the precise, deciding on items that match (or trimming them as wanted), weaving them into the sample, after which do the identical factor on the precise of the tart. Could add further items of squash to create the specified size. Wipe away any filling on high with a clear fabric. Brush the remaining ½ tablespoon olive oil over the floor.
  13. Place the tart on the highest rack of the oven and bake for 45-50 minutes, till summer season squash is golden on the highest.
  14. Take away, let stand for 10 minutes, then slice into 8 servings.

Notes

To make this recipe gluten-free use gluten-free flour mix as an alternative of the wheat flours.

Use any further unused summer season squash items in a soup or stir-fry.

  • Prep Time: half-hour
  • Prepare dinner Time: 55 minutes
  • Class: Entree
  • Delicacies: American

Diet

  • Serving Measurement: 1 serving
  • Energy: 425
  • Sugar: 4 g
  • Sodium: 158 mg
  • Fats: 30 g
  • Saturated Fats: 6 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 12 g

Key phrases: vegan tart, summer season squash tart, vegan entree

For different savory pie recipes, try my favorites: 

Asparagus Dill Tofu Quiche
Inexperienced Bean Mushroom Pot Pies with Mashed Potatoes
Vegetable Pot Pie with Entire Wheat Biscuit Topping

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