I am always looking for new ways to use up the abundance of summer squash that we tend to have in the warmer months. This savory tart recipe makes excellent use of all of that yellow squash and zucchini that summer has to offer. It is so delicious, and perfect for a summer brunch or for taking to a bbq or get together, because it is just as good at room temperature as it is hot. The recipe is actually really simple but turns out so impressively beautiful. It also reheats well, so Sunday dinner can easily become Monday's lunch! Piled with layers of savory tofu ricotta and thinly sliced summer vegetables in a flakey pie crust, this is bound to become one of your new favorite summer recipes.
If you are pressed for time, there is no shame in buying a pre-made pie crust, and rolling it out to fit your tart pan! Most store bought crusts in the refrigerator section are actually vegan. I have found that some organic brands are not, so just be sure to read the ingredients. But if you have the time, a homemade crust is super simple!
1 and 1/2 cups all purpose flour
1/2 teaspoon salt
9 tablespoons cold vegan butter
3-4 tablespoons ice water
1 batch tofu ricotta
2 yellow squash
1 red or orange bell pepper
1/2 red onion
1 teaspoon thyme
1 teaspoon rosemary
Add flour, butter, and salt to your food processor and pulse until the butter and flour become crumbly.
Add a tablespoon of water at a time, and pulse just until a ball of dough forms. You will likely not need all of the water, just add enough to form a dough that you can handle and isn't too sticky.
Chill dough for half an hour in the fridge wrapped in some plastic wrap.
Roll dough out to 1/4 inch thick circle and place in a 9 inch tart pan, cutting the excess away from the rim.
Cover the tart crust in foil and pour some dry beans on top (this helps weigh down the crust while it bakes) bake for 20 minute at 350 degrees. Remove beans, and foil and bake for 5 more minutes.
Mix thyme and rosemary into the tofu ricotta, then spread the mixture evenly in the bottom of the tart crust.
Using a mandolin, thinly slice the squash and pepper.
With a knife, thinly slice the onion.
Once all veggies are cut, begin assembling the tart by adding 2 slices of squash, then 2 slices of zucchini, one slice of pepper, then 2 slices of squash, 2 slices of zucchini, one slice of onion. Repeat this pattern going around and around in a spiral, until you reach the center of the tart. As you are assembling, use the veggies to scoop up a little of the ricotta from the bottom, and press into the veggies. It sort of acts as a glue to help them stay put.
Spray the tart with some cooking oil (I use olive oil), and bake the tart at 350 degrees for 30 minutes.
Serve hot or at room temperature.