Summer Zucchini and Tomato Tart
This easy to make zucchini and tomato tart combines two of the best of summer vegetables with puff pastry and tofu to make a delicious dinner that is packed full of flavor! Ready in about an hour with baking time, this easy to make tart is perfect for an easy and impressive dinner, is perfect for brunch, or make them mini as the best appetizer!
Don’t let the simplicity of this recipe fool you. This zucchini tomato tart is so full of flavors and makes for the perfect light lunch or dinner, or easy to make appetizer.
Why you’ll love this Tart
- Savory, healthy, and super satisfying
- Packed full of flavor and protein
- Perfect for a brunch
- Uses up a bunch of zucchini and tomatoes that might be taking over the garden!
If you are a big fan of zucchini, be sure to also check out my apple and zucchini snack cake with apple butter frosting and my easy one bowl vegan zucchini bread!
Ingredients
For the full ingredient list, complete with recipe quantities, please see the recipe box below.
Let’s Talk Puff Pastry
So a major part of this recipe is the puff pastry. There are several options available in stores that are vegan and some that are both gluten free and vegan. Here are my recommendations:
Vegan Puff Pastry Brands:
- Dufour Plant Based Puff Pastry (found frozen)
- Pepperidge Farm Puff Pastry (the mono and diglycerides are not animal derived)
- Jus Rol Puff Pastry (found in the refrigerated section, not frozen at my store)
If you are gluten free you can still make this tart! Some gluten free brands I recommend are:
- Schar Puff Pastry in either Sheets or Flaky Puff Pastry (is also vegan!)
- Geefree Puff Pastry Sheets
- Jus-Rol Gluten Free Puff Pastry (UK)
- And if you can’t find one in your area, you can make this with a gluten free pie crust. Just roll it into the same shape and bake for 15 minutes before topping it with the toppings.
Substitutions
To make this recipe gluten free you will need to swap out a few things. First off, the puff pastry as mentioned above. You’ll also need to make sure that you use tamari in place of soy sauce.
Recipe Notes
Most puff pastry recipes will tell you to dock the pastry (poke little holes into it) to prevent the pastry from puffing up strangely in the oven. However, the weight of the tofu and the vegetables is so heavy that I haven’t found it necessary to do this.
After baking, you can sprinkle some fresh herbs like chopped basil, chives, and dill on top for an extra layer of flavor.
To make it spicy, you can also sprinkle red pepper flakes over top before baking.
FAQs
- Can I make this zucchini tart in advance? Yes, you can. However, I recommend getting all the ingredients ready the day before, storing them separately, and then assembling it right before baking for the best flavor and texture.
- How much time does frozen puff pastry need to thaw? That depends on the brand that you are using. In general, I tend to let it thaw for a good 2 hours in the fridge or 30 minutes on the countertop. If it feels too soft, you can pop it back in the freezer for a few minutes before rolling it out.
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.
I don’t recommend freezing this recipe.
What to Serve with this Tart
If you are planning a party and need some ideas, here are some recipes I think go great with this tart!
More Zucchini Recipes
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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
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
Instructions
- 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.
- 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.
- 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.
- Roll out the dough. On a clean and lightly floured surface, roll out the dough to a size of about 10×14-inches if using two slabs of pastry or 20×14-inches if using a single slab of pastry.
- 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.
- 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
More Summer Recipes
As the weather heats up, the cool and refreshing recipes help cool things down! These recipes are made to enjoy all the flavors of summer, from fresh fruits and berries, to crisp salad bowls, and everything in between.
