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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.

Please Visit >>Vegan Summer Squash and Corn Tart To Read The Full Recipe, Thank You.
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