Zucchini Tart

Course: Appetizer

Cuisine: American, French

Keyword: Appetizer, Tartare, Zucchini

Prep Time: 10

Cook Time: 1

Servings: 8-inch tarts

Calories: 840kcal

Author: Those Vegan Chefs

Dive into the world of zucchini tarts, showcasing melted onions, luscious cashew cream, and vibrant green zucchini, all encased in a flaky puff pastry crust.

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Ingredients

Melted Tart Onions

2 yellow onions peeled, thinly sliced
3 Tbsp olive oil extra virgin oil
2 Tbsp red wine vinegar
½ tsp salt kosher

Zucchini

4 small-medium sized green zucchini
½ tsp salt kosher

Cashew Cream

1 cup cashews
1 Tbsp red wine vinegar
¼ cup plant milk
½ tsp salt
1 Tbsp nutritional yeast

Puff Pasty Sheets

1 package puff pastry sheets

Garnish

2-4 Tbsp chives chopped

Instructions

How to Make Melted Tart Onions

Heat a cast iron pan over medium heat.
Add the extra virgin olive oil and the onions.
Salt the onions, stirring to combine coating the onions with extra virgin olive oil.
Cook the onions for 2 minutes over medium stirring the whole time.
Add the red wine vinegar, and reduce the heat to low.
It is ok if you get a little color on the onions, however, it is better to keep the onions on the pale side.
Cook the onion for around 20 minutes. What I am looking for is the onion liquid and vinegar to be reduced and the extra virgin olive oil to be emulsified.
Cool the onions completely.

How to Make the Zucchini

Use a Madeline slicer to slice the zucchini lengthwise. The thickness needs to be between 1/8 - /4 of an inch.
Place the zucchini in a bowl, add the salt, and gently massage the salt into the zucchini.
Salt for about 5-8 minutes.
Place the zucchini on paper towels, and gently press to remove extra liquid.
Set aside.

How to make Cashew Cream

Boil the cashews in water for 4-5 minutes. All to rest for 10 minutes in the hot water.
Drain and rinse.
Puree all of the ingredients until smooth.
Allow to cool completely

How to Build the Zucchini Tart

Preheat oven to 425 degrees.
Make sure the puff pastry is thawed and cold. Remove one sheet of puff pastry, gently unfold. (This recipe is for two tarts, keep the other sheet cold until you are ready to build the second one.)
Using a rolling pin, roll the dough out just 1/4 of an inch. The circle needs to be a 9-inch round.
Use a fork to make an indication in the dough along the edge. Press down hard enough to make an imprint but not so hard that you push through the dough.
Place the dough in 8-inch cast iron. Push the dough down into the edges, and up the side.
Place the dough in the refrigerator for 10 minutes.
Remove the dough and dock the bottom of the dough with a fork.
Spoon 2-3 Tbsp of cashew puree on the bottom of the dough. Place half of the cooked onion over the cashew cream. Make to spread the onion to the edge of the tart dough.
Fold the zucchini in half creating a loose large oval shape. Starting in the center of the tart, layer the zucchini in a slightly overlapping circular pattern. Continue to work your way around the tart.
Drizzle a small amount of extra virgin olive oil over the top of the zucchini.
Place the tart in the oven and cook for 10 minutes. Reduce the to 375 degrees, and continue to cook for 30 -35 minutes more.

Notes

Nutritional values are an estimate.

Nutrition