Plant-based tomato & zucchini tart recipe
Tomato and zucchini are both delicious summer vegetables. Highlight them in this totally versatile plant-based tomato & zucchini tart recipe.
Presented on a flat bread, these tomato and zucchini tarts are very easy to prepare and can be served as an appetizer, a side-dish for dinner or to replace the traditional toasts at breakfast.
Makes 4 portions | Prep time : 20 minutes | Cook time : 25 minutes
Ingredients for the plant-based tomato & zucchini tart recipe
- 1 cup all-purpose flour
- 1/3 cup whole wheat flour
- 3 tbsp granulated sugar
- 100 g Earth Balance soy free Buttery spread
- 1/4 cup ice cold water
- 1 tsp salt
- 2 yellow onions, peeled and thinly sliced
- 2 medium tomatoes, sliced
- 2 medium zucchini, thinly sliced
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 tbsp Earth Balance original Buttery spread, melted
- 2 tsp fresh thyme
Steps to prepare the plant-based tomato and zucchini tart recipe
Combine both types of flour in a bowl, along with sugar and salt. Whisk to blend.
Cut buttery spread into 1/2-inch slices. Add to the flour mix and use fingers to blend into the flour. Work until mixed, but do not overwork. Some chunks can remain.
Using a fork, stir in ice water. Dough will begin to form. Knead the dough briefly until firm. Take dough out of bowl and place onto a baking sheet. Do not roll flat. Cover dough in plastic wrap and refrigerate until ready to roll out.
Preheat oven to 400°F.
Heat a large pan over medium heat on the stove and melt the buttery spread. Mix in olive oil. Add sliced onions and sprinkle lightly with salt and fresh ground pepper. Once onions are seasoned, reduce the heat. Simmer the onions for 4 to 5 minutes until they start to caramelize. Mix occasionally while simmering. Remove from heat and set aside to cool.
Take plant-based pie crust out of the refrigerator. Roll out until flat. Cut the pie crust into a roughly 7 X 9-inch rectangle. Brush a thick layer of melted Earth Balance spread to the bottom side of the pie crust. Place the pie crust on a baking sheet lined with parchment paper.
Spread Dijon mustard on the crust, leaving a 1-inch border of uncoated pie crust around the edge.
Add half of the caramelized onions on the mustard. Take zucchini slices and place two rows down the middle. Top with tomato slices. Sprinkle with thyme and season with salt and pepper. Drizzle olive oil. Fold the long edges of the pie crust over so they cover the edges of the vegetables, slightly.
Bake for 15 to 20 minutes or until crust is golden brown.
Enjoy!
Recipe by Ready Set Eat, for Earth Balance
