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The finished tomato and zucchini tart on a black slate serving tray. Gold forks and fresh tomatoes are next to the tart.

Summer Zucchini and Tomato Tart

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Appetizer, Main Course
Cuisine: American, Mediterranean
Calories: 179
Ingredients Equipment Method Notes

Ingredients
  

  • 1 batch vegan puff pastry
  • 1 package of firm or super firm tofu
  • 3 large zucchini
  • 4 large tomatoes
  • 2 tablespoons vegan mayo
  • 1 teaspoon Dijon mustard
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoons nutritional yeast
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried dill
  • 1 teaspoon turmeric
  • 1 1/2 teaspoon salt
  • fresh black pepper
  • extra flour for rolling out puff pastry

Equipment

  • Chef’s knife
  • Cutting board
  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Food Processor (optional but recommended)
  • Baking tray
  • parchment paper
  • Rolling Pin

Method
 

  1. Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper and set aside. Make sure the oven rack is in the middle of the oven.
  2. Prep the zucchini and tomatoes. Thinly slice the zucchini and place into a large bowl. Add one teaspoon of salt to the bowl and toss to coat the zucchini. Set aside for 10 minutes to draw water out of the zucchini. Thinly slice the tomatoes and set the slices on a clean kitchen towel to allow them to also dry out a bit.
  3. Make the tofu. Into a food processor combine the tofu, vegan mayo, Dijon mustard, soy sauce, nutritional yeast, and all the spices and herbs. Pulse until combined.
  4. Roll out the dough. On a clean and lightly floured surface, roll out the dough to a size of about 10x14-inches if using two slabs of pastry or 20x14-inches if using a single slab of pastry.
  5. Assemble. Spread the tofu over the top of the rolled out pastry, leaving about a 1-cm border for the crust. Place the zucchini and tomato slices on top in any pattern you like.
  6. Bake. Bake uncovered for 45 minutes or until the crust is golden brown and the zucchini have some color to them. Remove from the oven and let it rest for 5 minutes before slicing and serving hot. Sprinkle with fresh herbs like basil, dill, or chives. Optionally sprinkle with red pepper flakes. Enjoy!

Notes

Nutrition not accurate as the calculator does not have vegan puff pastry as an ingredient. Use your best judgement for this recipe.
How to Store
Fridge: Wrap any leftover slices of this tart into an airtight container and keep in the fridge for up to 3 days. Beyond that, the pastry gets a bit soggy.