30-Minute Easy Cream Cheese Zucchini Tart.
A super easy but mouthwateringly delicious savory tart that uses up all your zucchini!
Ingredients
- 6 ounces zucchini, sliced into 1/8-inch thick rounds
- 6 ounces yellow squash, sliced into 1/8-inch thick rounds
- 1 tsp sea salt
- 8 ounces vegan cream cheese
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tbsp maple syrup
- 1 tube vegan crescent rolls (or 1 sheet of vegan puff pastry)
- 2 tbsp extra virgin olive oil
- 1 tbsp red chili flakes
- 2 cloves garlic, minced
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp cracked black pepper
- 2 tbsp plant milk
- 2 tbsp grated vegan parmesan cheese
Instructions
- Preheat your oven to 425° F.
- Place your zucchini and squash rounds in a large mixing bowl. Sprinkle with 1 teaspoon of salt and mix to ensure the squash are evenly coated. Set aside for 10 minutes to let them "sweat" (release excess liquid).
- While your squash are "sweating," make the cream cheese filling by mixing together your cream cheese, 1 tablespoon of Italian seasoning, garlic powder, 1 tablespoon grated parmesan, 1/2 teaspoon of black pepper, and maple syrup. Set aside.
- Next, prepare your pastry dough. Whether you're using vegan crescent roll dough or puff pastry dough, place your dough on a lightly floured surface. Stack 4 pieces of the crescent roll dough on top of each other and, using a rolling pin, roll them out into one rectangular sheet, approximately 16 x 12 inches, so that your sheet is about 1/8-inch thick.
- If you're using puff pastry, it will likely already be a sheet, but you will still have to roll it out a bit. Then score the pastry sheet (only if you're using puff pastry) with a sharp knife approximately 1-inch from the edge.
- Place your pastry sheet on a baking sheet lined with parchment paper.
- To prepare the squash rounds after they have completed sweating, pat them dry with a kitchen towel very well. The more liquid they retain, the harder it will be for them to achieve color in the oven. Then, place them in a dry bowl, together with 1 tablespoon of olive oil, the chili flakes, lemon zest, lemon juice, black pepper, minced garlic, and 1 tablespoon Italian seasoning.
- To assemble the zucchini tart, spread the cream cheese filling so that there is a 1-inch border (or inside the scoring if you're using puff pastry). Next, alternate between the zucchini and yellow squash rounds, and place them, slightly overlapping, in one layer on top of the cream cheese filling. Then, fold the edges of the pastry sheet over the edge of the zucchini rounds, to form a small crust. Make sure to pinch and crimp the corners securely, to ensure the crust does not unfold when baking.
- Whisk together 1 tablespoon of olive oil and plant milk. Using a pastry brush, coat the pastry dough generously. Sprinkle parmesan over squash rounds.
- Place in your preheated oven in the center rack and bake for about 12 to 13 minutes, until your crust is golden brown.
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