You know summer is in full swing when you start coming back from the garden with armfuls of zucchini.
We planted a single blackjack zucchini and a single yellow zucchini. There’s still going to be heaps of them to go round though. Zucchinis are well known for being prolific fruiters – and the fruit grows so quickly that if you don’t pick them for a day or two you end up with a giant marrow (great for hollowing out, stuffing and cooking).
I decided I wanted a tart for dinner, and Google wasn’t really helping with a “vegan zucchini tart” recipe that seemed good so I made my own! here’s what I did.
I made a crust from this book:
I’ve found this book to be particularly helpful in working out crusts. Generally with savoury meals I’m pretty good at throwing things together, but when it comes to baking, crusts or pastry I’m not so great. I used the recipe for spelt-crusted quiche on page 117. This calls for a crust made from 1 1/2 cups spelt flour, salt, 1/4 cups tahini, and 1/4 cup veggie broth.
I whizzed that up in the food processor, pressed it into the (oiled) dish, then baked it for 10 or so minutes to avoid ending up with a soggy base.
Then I sliced some green and yellow zucchini, quite thinly. I probably used about maybe 2 normal sized zucchini all up – ours had run away so were a little bigger than optimal.
I also very thinly sliced some onion and potato.
I made up a light sauce using a base of 1-2 tablespoons of melted dairy free margarine, with enough plain flour to make a paste. I added garlic and then gradually added soy milk until I got a creamy sauce. If you’re making this, don’t make a lot because you don’t want a soggy tart – it’s just enough to add a little flavour and moistness without soaking it.
To the sauce I added some salt and pepper, and a little nutritional yeast to taste.
To assemble – put a layer of zucchini, followed by potato and then onion. Sprinkle on some finely chopped rosemary (fresh from the garden if you have it – yum yum!) and some salt and pepper before putting half the sauce on. Repeat another layer of each, top with the sauce and herbs.
If you want to make it look a touch fancier, put a single ring on zucchini slices around the top for decoration.
Cook it in a moderate oven (180 degrees C).
I ended up cooking it for half an hour at 180 and then another half hour at 160. This is how it came out:
I dished it up with our new favorite bean salad – 4 bean mix, finely chopped red onion, and parsley with a very simple pumpkin seed oil/lemon juice/salt and pepper dressing.
For tonight we also threw some corn into the salad.
fun fact: zucchinis (or summer squash) are high in potassium, vitamin A and vitamin C. Also they are delicious
chart found at this site