Need a dinner that screams "summer"? This zucchini tart is the one — it's light, yet filling and flavorful. It has a flour-based crust with hazelnuts mixed in for a unique, nutty taste that complements the creamy cashew cheese filling. It's topped with slices of yellow and green zucchini with a sprinkling of chopped red onion and black pepper.

Zucchini Tart With Cashew Cheese [Vegan]

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For the Crust:

  • 2/3 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/8 cup hazelnuts, grounded
  • 1/4 teaspoon sea salt
  • 1/3 cup vegan butter

For the Cashew Cheese:

  • 2/3 cup cashews (about 3.5 ounces)
  • 2 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • 1 pinch of black pepper
  • 1/3 cup, plus 2 tablespoons water
  • 1/4 bunch chives

For the Topping:

  • 1/2 a yellow zucchini
  • 1/2 a green zucchini
  • 1/2 red onion
  • A pinch each of sea salt and black pepper


  1. Soak the cashews in water overnight or for at least two hours.
  2. Add all the dry ingredients for the crust to a bowl and mix well. Add the butter and knead until you get a smooth dough. Store in the refrigerator for 30 minutes.
  3. Drain and rinse the cashews. Combine all the ingredients for the cashew cheese, except the chives, in a blender and pulse until you get a thick and creamy sauce. Add a little bit more water if needed. Mince the chives and stir in.
  4. Wash your zucchini and cut them evenly into very thin slices. Peel the onion and cut it into thin rings.
  5. Preheat the oven to 390°F. Butter or oil an 8-inch tart pan and line it with the dough (you can roll it out before lining the pan). Pierce it with a fork several times.
  6. Place parchment paper on the dough and dried peas or beans on top. Let it blind bake for about 15 minutes.
  7. Take the crust out of the oven, remove the parchment paper and peas/beans. Spread the cashew cheese evenly on top. Layer the zucchini and onions on top and season generously.
  8. Bake for 30 more minutes. The tart is ready when the crust is golden and the zucchini starts to get crisp. Let it cool off for about 10 minutes after you take it out, then serve.


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