Vegan Savory Zucchini Tart

⭐️ Why You Should Try It

• The filling is delicious. It is creamy, savory, and loaded with zucchini flavor. This rustic tart is a crowd-pleaser. Vegans and non-vegans love it!
• It’s quick and simple. This vegan zucchini tart takes about 20 minutes to prepare and 50 minutes to bake. You can have it ready in just about 1 hour, making it perfect for a weeknight dinner.
• The reviews speak for themselves. Christine, a reader, said: “★★★★★ I cannot get enough of this tart. My non-vegan husband, who has refused to eat any of my other vegan quiches or tarts (usually made with silken tofu and besan flour), absolutely loves this one.”

🧄 Ingredient Notes

This recipe requires simple ingredients you probably already have on hand. Here is what you will need:

• Zucchini – I went with green zucchini, but yellow zucchini would work as well. For information, I used 2 medium zucchini for a total weight of 17 ounces (500g).
• Cashews – We will blend raw cashews with water to create cashew cream. If you don’t have cashews on hand, you can replace them with your favorite plant-based cream (use about 1/2 cup).
• Garlic – Use fresh garlic for a pungent flavor.
• White vinegar – To add some tanginess and give the filling a fresher taste.
• Nutritional yeast – For a hint of cheesiness and umami.
• Dried herbs – For flavor, I went with oregano, rosemary, and thyme.
• Black pepper
• Pie crust – Use homemade pie crust or store-bought. While it’s not always labeled as vegan on the packaging, many brands of pie crust are actually vegan as they use margarine or coconut oil. Make sure to check out the ingredients on the packaging to confirm.

🥣 How to Make It

This tart consists of two preparations: the cashew cream that brings creaminess and richness to the batter and the zucchini batter itself.

To make the cashew cream:

1. Soak raw cashews overnight or for at least 6 hours.
2. Drain the cashews and blend them with water until smooth and creamy.
3. Your cashew cream is now ready to use! A quick tip: you can make the cashew cream in advance and keep it in the refrigerator for up to 4 days.

Once your cashew cream is ready, it’s time to prepare the zucchini batter. To do so:

1. Grate the zucchini. Use the coarse side of a box grater, or simply use the grater attachment of your food processor (the easiest and quickest way!).
2. Sauté. Heat a tablespoon of oil in a non-stick skillet. Once hot, sauté the minced garlic and grated zucchini for about 10 minutes. The zucchini should reduce in volume by about half.
3. Combine with the cream and seasonings. Once the zucchini is cooked, transfer to a bowl and combine with the cashew cream and the seasonings: oregano, rosemary, thyme, black pepper, nutritional yeast, and white vinegar.
4. Transfer to the pie crust. Finally, transfer the batter to a pie crust and bake for 50-60 minutes or until the crust is golden brown.

📔 Tips

• Color: The color of the tart tends to be more yellow than green after baking. If you want a more appetizing green color, add about 1/4 of a teaspoon of matcha. It won’t affect the flavor at all and is completely optional.
• Cook the zucchini enough. To prevent the filling from being watery, make sure to sauté the shredded zucchini for at least 7 minutes or until there is no more liquid in the pan.
• Tweak it! While this tart tastes fantastic as is, feel free to add sautéed mushrooms, green peas, or even bell peppers to the batter for more texture and flavor!

🥗 What to Serve It With

You can serve this tart as is or with a salad on the side. It goes very well with this Kale and Carrot Salad!

💬 FAQ

This zucchini tart is not only easy to prepare, but it’s also delicious! It’s garlicky, herby, and so fresh! Serve warm or chilled, with a salad on the side.

🥒 More Zucchini Recipes

Easy Caramelized Zucchini

Vegan Antipasto Platter

Marinated Air Fryer Zucchini

Easy Vegan Pasta Stir-Fry

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!