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Make use of the abundance of fresh zucchini with this easy and delicious zucchini tart! It’s fresh, herby, loaded with zucchini, and delicious served warm or chilled. Plus, it’s made from only 6 simple ingredients and a few spices. Let’s do it!
⭐️ Why You Should Try This Recipe
- 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 Zucchini Tart
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:
- Soak raw cashews overnight or for at least 6 hours.
- Drain the cashews and blend them with water until smooth and creamy.
- 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:
- 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!).
- 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.
- 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.
- 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.
Regarding the pie crust
You can easily make your own or buy it in the refrigerated section of your supermarket. There are now many vegan options available, as well as gluten-free versions.
📔 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!
❄️ Freezing
You can freeze the baked tart for up to 2 months. To freeze, let the tart cool down completely before slicing it. Wrap each slice in plastic wrap and store them in the freezer. Thaw overnight in the refrigerator and reheat in a 350°F preheated oven for 10-15 minutes.
🥗 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 or this Arugula & Sweet Potato Salad!
💬 FAQ
Yes, you can use puff pastry. Just be aware that puff pastry tends to become a bit soggy after 1 day in the refrigerator due to the moist filling.
This zucchini tart will keep for up to 5 days in the refrigerator. Reheat covered with foil for 10-15 minutes in a 300°F (150°C) preheated oven.
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
Let me know in the comments if you try this recipe!
Vegan Savory Zucchini Tart
Ingredients
- 1/2 cup raw cashews soaked overnight*
- 1/3 cup water
- 1 tbsp oil
- 2 cloves of garlic minced
- 2 medium zucchini grated
- 1/4 and 1/8 tsp salt
- 1 tbsp white vinegar
- 1 and 1/2 tbsp nutritional yeast
- 1/4 tsp each: rosemary, oregano, thyme
- 1/8 tsp ground black pepper
- 1/4 tsp matcha optional, just for color
- 1 refrigerated vegan pie crust
Instructions
- 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's optional and doesn'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.
Notes
- 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!
- If you are short on time: simply pour boiling water over the cashews and let them sit for 20 minutes.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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