Summer season Squash Lattice Tart – Sharon Palmer, The Plant Powered Dietitian


You may create probably the most visually compelling vegan savory tart out of yellow and inexperienced summer season squash (aka zucchini)! All it’s a must to do is make a crisp entire wheat pastry crust, a velvety cashew cream filling blended with sautéed leeks and summer season squash, after which weave collectively slices of summer season squash excessive. Then bake till golden, slice and revel in! This Summer season Squash Lattice Tart is so scrumptious and delightful you received’t imagine it’s vegan, plus it’s mild and wholesome besides! It’s a good way to make the most of your summer season bounty of zucchini, too. Tote it alongside to a celebration, serve it for a summer season brunch, and revel in it for a particular dinner. It may be the star of your meal, too.




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Summer season Squash Lattice Tart

  • Writer:
    The Plant-Powered Dietitian

  • Complete Time:
    1 hour 20 minutes (not together with soaking time for cashews or chilling time for pastry)

  • Yield:
    8 servings 1x

  • Food regimen:


Make this scrumptious, vegan Summer season Squash Lattice Tart—a crunchy entire grain crust crammed with a cashew cream leek filling topped with a lattice sample of yellow and inexperienced zucchini—as a wholesome brunch, picnic, or dinner recipe.

Cashew Cream:

Complete Wheat Pastry Crust:

Summer season Squash Filling:

  • 4 small summer season squash or zucchini (2 yellow, 2 inexperienced)
  • 2 tablespoons additional virgin olive oil, divided
  • 1 small leek, white and inexperienced components, sliced
  • 1 garlic clove, minced
  • 1 tablespoon contemporary or dried oregano
  • Pinch salt and black pepper


  1. Make Cashew Cream: Place uncooked cashews in a bowl and canopy with water. Soak for a minimum of 1 hour, or in a single day. (You might also use the short soak technique by soaking cashews in boiling water for quarter-hour.)
  2. Drain water and place within the container of a small blender. Add dietary yeast, garlic, salt, white pepper, lemon juice, and plant-based milk. Course of cashew cream till very clean, thick, and creamy. Put aside.
  3. Make the Complete Wheat Crust. Combine collectively flours and salt. With an electrical mixer, combine within the vegan butter till crumbly, about 15 seconds (don’t overmix).
  4. Add the ice water, mixing with electrical mixer simply till clean (about 20-30 seconds; don’t overmix). Ought to make a cohesive dough that’s not sticky. Chill the dough for about half-hour.
  5. Preheat oven to 375 F.
  6. Roll out the dough on a flippantly floured floor to suit right into a 9-inch pie pan or tart pan with detachable backside. Press it into backside and up the edges of the pan.
  7. Prick the underside of the pie crust with a fork. Place within the oven and parbake for 10 minutes. Take away the crust and put aside.
  8. Make the Summer season Squash Filling: Trim the ends of the squash, and slice them into skinny vertical strips. Lay out sufficient strips to make a lattice sample on the highest of the tart (you may estimate how a lot you have to by laying out the sample; see step 12), alternating colours (see picture above). Chop the remaining strips and items of the squash into small items to make 1 ½ cups chopped squash. Reserve remaining squash for one more use.
  9. Warmth 1 ½ tablespoons olive oil in a big sauté pan and add leeks, garlic, and 1 ½ cups chopped squash. Sauté for about 9 minutes, till greens start to melt. Add oregano, salt and pepper and stir whereas cooking for 1 minute. Take away from warmth and stir within the cashew cream, mixing nicely.
  10. Preheat oven to 375 F.
  11. Fill the parbaked pastry shell with the vegetable cashew cream combination and clean over floor with a spatula.
  12. Gently create a lattice sample of summer season squash slices excessive of the tart. Begin with the center piece (horizontal), deciding on an extended piece. Then high with an extended center vertical piece. Work your approach to the fitting, deciding on items that match (or trimming them as wanted), weaving them into the sample, after which do the identical factor on the fitting of the tart. Might add additional items of squash to create the specified size. Wipe away any filling on high with a clear fabric. Brush the remaining ½ tablespoon olive oil over the floor.
  13. Place the tart on the highest rack of the oven and bake for 45-50 minutes, till summer season squash is golden on the highest.
  14. Take away, let stand for 10 minutes, then slice into 8 servings.


To make this recipe gluten-free use gluten-free flour mix as an alternative of the wheat flours.

Use any additional unused summer season squash items in a soup or stir-fry.

  • Prep Time: half-hour
  • Cook dinner Time: 55 minutes
  • Class: Entree
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 425
  • Sugar: 4 g
  • Sodium: 158 mg
  • Fats: 30 g
  • Saturated Fats: 6 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 12 g

Key phrases: vegan tart, summer season squash tart, vegan entree

For different savory pie recipes, try my favorites: 

Asparagus Dill Tofu Quiche
Inexperienced Bean Mushroom Pot Pies with Mashed Potatoes
Vegetable Pot Pie with Complete Wheat Biscuit Topping

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