Celebrate in-season produce with this summery Vegan Tomato Zucchini Tart with Creamy Cashew Cheese. Made with fresh basil, zucchini, summer squash, cherry tomatoes and my Vegan Parmesan Cheese, it’s light, flaky crust with subtle hints of hazelnut will have you returning for another slice long before you’re finished with the last.
Hello hungry friends! I hope your day is going well. It’s monsoon season in the California desert and, in 104 degree weather, I welcome the summer showers with open arms. It also gives me a chance to take some really cool photos when the light from the kitchen window is filtered through the clouds.
This post represents the 3rd time I’ve made this Vegan Tomato Zucchini Tart with Creamy Cashew Cheese and I must say the third times a charm! The crust turned out perfect; so light and flaky it almost floated out of the oven! And the Cashew Cheese mixed into a melange of summer vegetables; to die for! Are ya still with me? Let’s check this bad boy out!
The first two times I made the tart, I made it with whipped coconut cream instead of cashew cheese. The only problem with coconut cream, it gets super runny when it heats up. So, while it settled nice and firm overnight in the refrigerator, when I heated up a couple slices for us to have for dinner, it ran so fast over the plate I thought I’d have to chase it! I don’t know why I made it a second time using the same method, but I did and again, runny. Dahhhh.
Another initial problem was with the crust. The first time, I made it using only all-purpose flour and didn’t use enough of it. That caused the crust to not completely fill the tart pan which wasn’t too fun for the topping. The second time I made the crust, I’m not sure what I did but it turned out like rubber. I bet if I rolled it into a ball I could have bounced it all the way down the street. Seriously!
The third time I made it I finally got it right. Yay me!
The inspiration for this recipe came from Lemon in Ginger. If you’ve never been to this site you should check it out. My fellow food blogger, Deepali Jain, shared a beautiful Tomato Zucchini Tart that I found so gorgeous, I promised I’d veganize it and share the link. Thank you Deepali.
I also found inspiration for the crust and cashew cheese from One Green Planet and Sonja Trurnit’s Zucchini Tart with Cashew Cheese. Both these recipes are worth checking out and I’m happy to share them here with you!
Vegan Tomato Zucchini Tart w/ Creamy Cashew Cheese
Tips for Making this Vegan Tomato Zucchini Tart w/ Creamy Cashew Cheese
The following tips should be considered when making this tasty vegan tart:
- When making the crust, I suggest you follow the recipe exactly. Any deviation will alter the end result.
- For the filling, feel free to experiment with different veggies. Red onion, whole roasted garlic, asparagus, red potatoes, Japanese eggplant – the possibilities are endless.
- To make the cashew cheese more cheddar-like, try adding 1/4 tsp or more of turmeric. I prefer the lighter version as it added more of a contrast for the photographs.
- Watch your tart very carefully once you place it under the broiler. Leaving it too long will burn it and if you’re like me, you’ll have to start over.
- Remember, baking times may vary, depending upon your oven. The tart is done when the scalloped edges are golden brown, the tomatoes start to wilt and the squash starts to get crispy.
Ghosts of Food Blog Past
I like to share recipes I’ve made in the past so you can see how Vegan Vigilante has grown. Check these out:
- Very first recipe – Roasted Garlic Mashed Cauliflower with Sauteed Mushrooms
- 2 years ago – Grilled Portobello Mushroom Burgers with Smoky Homemade Chipotle Sauce
- 10 months ago – Sweet and Smoky Black Bean Stuffed Mini Peppers
- 4 months ago – One-Pot Chicpea Coconut Curry
Celebrate in-season summer produce with this delicious, Vegan Tomato Zucchini Tart made with fresh basil, cherry tomatoes, zucchini, yellow squash and vegan Parmesan cheese.
- 11/12 cup all-purpose flour (2/3 + 1/4 cup)
- 11/12 cup whole wheat flour (2/3 + 1/4 cup)
- 1/4 cup hazelnuts ground
- 1/4 tsp sea salt
- 1/3 cup + 1 tbsp vegan butter chilled
- 3-5 tbsp ice cold water
- 2/3 cup cashews about 3.5 ounces
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- pinch black pepper
- 100 ml almond milk 0.42 cups
- 3 tbsp olive oil extra virgin
- 1/4 cup firmly packed basil leaves finely chopped
- 1 zucchini sliced ultra-thin
- 1 yellow squash sliced ultra-thin
- 14 cherry tomatoes
- 1/3 cup Easy Peasy Vegan Parmesan Cheese divided
- 1/4 tsp sea salt
- pinch black pepper
Add all dry ingredients for the crust to a large bowl. Mix thoroughly. Add vegan butter and knead with your hands until a dough starts to form. Add chilled water a little at a time as needed until the dough becomes nice and smooth. Form into a ball, wrap in saran wrap and place in freezer for 15 minutes.
Preheat oven to 200 degrees Fahrenheit (about 95 degrees Celsius) . Oil a 9-inch tart pan, preferably one with a removable bottom as pictured above. Remove dough from freezer and carefully press it evenly in the pan, making sure you press into sides and corners bringing the edges all the way up and a little bit over the top.
Place parchment paper on top of dough, then add pie weights, dried beans or rice. I used rice. Blind bake for 15 minutes. Take the crust out of the oven and remove the parchment paper and whatever you weighed it down with. If the dough still appears wet, place back in oven for 5 more minutes. Remove and allow to cool on rack.
Soak cashews overnight or boil them in water for 15 minutes. Drain, rinse and place cashews in food processor, then add all other ingredients for Cashew Cheese. Pulse until you get a thick, creamy sauce, 3-5 minutes. Set aside.
In a separate bowl, add olive oil, basil, sea salt and pepper. Stir thoroughly. Toss in the zucchini, yellow squash, cherry tomatoes, Vegan Parmesan Cheese and 2 tbsp of the Creamy Cashew Cheese and combine until evenly coated.
Preheat oven to 350 degrees Fahrenheit (about 177 Celsius). Spread the remaining cashew cheese over the top of the tart crust. Spoon in the filling and smooth with spatula until evenly distributed atop the crust. Sprinkle w/ Vegan Parmesan Cheese
Bake for an additional 40-45 minutes until crust is golden, tomatoes start to split and wilt and squash begins to get crispy. (Optional but recommended: Place under broiler for 2-3 minutes to lightly brown the top of the tart. WATCH TART VERY CAREFULLY TO AVOID BURNING. Remove and allow to cool for 15 minutes before serving.
- If you don't have anything to weigh down the crust, such as dried beans, pie weights or rice, pierce with fork multiple times.
- Be sure the water you use for the crust is ice cold.
- To ensure the crust turns out right, follow the recipe exactly.
- Feel free to experiment with different vegetables for your filling. The sky's the limit when it comes to this.
- To make a more cheddar-like cashew cheese, add 1/4 tsp or more of turmeric.
- Remember, baking times vary, depending upon your oven. The tart is done when the scalloped edges become golden brown, the tomatoes start to split and the squash starts to get crispy.
If you make this Vegan Tomato Zucchini Tart with Creamy Cashew Cheese, I’d love for you to take a gorgeous photo and tag it #veganvigilante1 on Instagram. I’d also love to connect with you via social media so please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think about this recipe so please leave your comments after the post.
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Thanks again for stopping by! Have a wonderful, plant-based, vegan day!