Why do the cashews need to be soaked for this tart?

The recipe specifies soaking cashews overnight or for at least two hours to ensure they blend into a smooth, creamy cheese sauce for the tart filling.

What kind of crust is used for this Zucchini Tart?

The crust for this tart is made with a blend of all-purpose and whole wheat flour, enriched with ground hazelnuts and vegan butter, then blind-baked for 15 minutes.

How should the zucchini and onion be prepared for the topping?

The zucchini should be washed and cut into very thin, even slices, while the red onion is peeled and cut into thin rings, for optimal layering and texture on the tart.

What is the purpose of blind baking the crust?

Blind baking the crust with parchment paper and dried peas or beans for 15 minutes helps prevent it from becoming soggy when the creamy cashew cheese filling is added.

How do I know when the Zucchini Tart is fully baked?

The tart is ready when its crust is golden brown and the zucchini slices on top begin to get crisp, typically after 30 minutes of baking with the toppings.

10 years ago

Zucchini Tart With Cashew Cheese
[Vegan]

Name: Zucchini Tart With Cashew Cheese [Vegan]
Cook time: 30 min
Yield: 45
Ingredients: 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

NG By: Nancy Grayson

Author Bio

Nancy has been happily cooking a whole lot of healthy, fresh, and always vegan meals... Read More

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A slice of golden-crusted vegan zucchini tart with creamy cashew cheese, topped with vibrant yellow and green zucchini slices and red onion, served on a white plate.

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Zucchini Tart With Cashew Cheese [Vegan]

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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... Read More

Ingredients You Need for Zucchini Tart With Cashew Cheese [Vegan]

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

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How to Prepare Zucchini Tart With Cashew Cheese [Vegan]

Soak the cashews in water overnight or for at least two hours.
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.
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.
Wash your zucchini and cut them evenly into very thin slices. Peel the onion and cut it into thin rings.
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.
Place parchment paper on the dough and dried peas or beans on top. Let it blind bake for about 15 minutes.
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.
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.