Vegan Summer Squash and Corn Tart
What to do with a surplus of zucchini and yellow squash from the garden? How about this Vegan Summer Squash and Corn Tart! I made my own crust, but feel free to purchase your favorite pastry dough to make this recipe even easier.
I use a variation on my favorite pie dough recipe from Ina Garten. I cut the measurements in half and also omit the sugar in her recipe.
I use a food processor which makes things super quick. Fit it to your pie dish and dock it with a fork. Return to the fridge while you prepare the rest of the ingredients.
Vegan Summer Squash and Corn Tart
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
FOR THE PIE CRUST:
- 6 tbsp Vegan Margarine VERY cold
- 2 tbsp PLUS 2 tsp Vegetable Shortening VERY cold
- 1-1/2 c All Purpose Flour
- 1/2 tsp Salt
- 3 to 4 tablespoons Ice Water
FOR THE FILLING:
- 1 tbsp Oil of your choosing
- 1 small Onion finely diced
- 3-4 Scallions sliced
- Minced Garlic to taste
- 1 c Vegan Mozzarella-Style Shreds
- 1/2 c Vegan Parmesan or nutritional yeast
- 1 c Corn par cooked
- 1 medium Zucchini sliced thin and par cooked
- 1 medium Yellow Squash sliced thin and par cooked
- 1/4 c Pearl Onions par cooked
- Salt + Pepper to taste
- OPTIONAL Herbs, such as thyme, parsley, etc.
Instructions
TO PREPARE THE PIE CRUST:
- Add all of the ingredients except ice water to the bowl of a food processor. Pulse until coarse crumbs are formed.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Wrap in plastic wrap and refrigerate while you prepare the filling. At least 30 minutes.
- After 30 minutes, roll the dough and fit to your desired pan. Dock with a fork and return to the refrigerator.
Full Recipes>>Vegan Summer Squash and Corn Tart