Vegan Summer Squash Tart with Basil ‘Ricotta’- a savory vegan summer squash tart with homemade cashew based vegan ricotta!
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I have to confess, nowadays I don’t do nearly as much clothes shopping as I used to (hello, I love you capsule wardrobe!), but kitchen tool shopping? That’s probably never going to be off the table for me. I will almost always get lost and spend way too much time wandering through the aisles of spatulas, cookie cutters and all the other things I probably don’t need to add to my kitchen but kinda/always/really want to. So, when For the Chef reached out to me and wanted to partner together on a post, all I could respond with was a resounding ‘heck yes!’. After drooling over just about every piece of bakeware in their store and considering expanding my cake pan collection from just enough to too many, I finally settled on trying out their 8-inch tart pan and finally adding a pastry blender to my baking toolkit. After years of using a couple forks, having a legit pastry blender has changed by tart dough game.
The crust of this vegan summer squash tart is a perfect blend of easy and tender, using olive oil as the fat and chilling for just an hour, making it probably one of the best and fastest tart doughs I’ve ever found success with. A basil flecked ricotta filling is a riff off of my roasted garlic ricotta, which easily blends together (especially if you have one of those fancy high powered blenders) and can hang out in the fridge until you are ready to fill the tart shell and layer on a nice helping of summer squash. If squash isn’t your thing, this would probably be lovely with the tomatoes that are popping up everywhere right now or any other veggie that is your jam at the moment. Also, if you have a basil plant that is starting to wilt under the August heat (raises hand because I’m a terrible plant mom), this is a perfect way to use up the last of the basil leaves!
Savory tart dough tips:
- I haven’t tested this recipe using any other fat than olive oil, so I can’t speak to how coconut oil or vegan butter would work out.
- Not sure how this would work with a gluten free flour blend either, but if you try, please let me know!
- Make sure you don’t overbake the crust during the pre-bake/par-bake, this would result in an overly crumbly crust and will shatter as soon as you try to cut the tart. When it doubt, underbake!
- If you only have a full size tart pan, feel free to double everything and it should fit perfectly.
- You will have leftover vegan ricotta, which makes a lovely pasta sauce! Just heat with a little unsweetened plant milk, pour over pasta and voila!
Don’t forget to tag any of your creations over on Instagram, #heartofabaker!
Vegan Summer Squash Tart with Basil 'Ricotta'
- For the tart crust:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon granulated sugar
- 6 tablespoons olive oil
- 3 tablespoons cold water
- For the basil ricotta:
- 1 1/2 cups raw cashews soaked for at least 2 hours and drained
- 1/ 2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/3 cup water
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- Juice of 1 lemon
- 1/4 cup fresh basil chopped
- 1 small summer squash sliced into 1/4 inch thick rounds
- Extra basil for garnishing
Grease a small tart pan (mine was 8 inches round) with non stick spray and set aside.
Mix together the flour, salt, sugar, olive oil and cold water. Mix together until a soft dough is formed. Form dough into a flat disc and wrap in plastic wrap. Refrigerate for 1 hour.
While the dough is chilling, make the vegan basil ricotta by combining all of the ricotta ingredients except for the basil in a high powered blender or food processor. Blend until smooth and creamy, adding water by the tablespoon if additional liquid is needed to keep the mixture going. After ricotta is smooth, fold in the chopped basil and set aside.
Remove the savory tart dough from the refrigerator and transfer to a well floured surface. Roll out into a 10 inch round that is about 1/4 inch thick. Transfer to the prepared tart pan and place the tart pan onto a cookie sheet.
Par bake the crust at 400 degrees F for 5-7 minutes. Remove the tart crust and fill with about half to 3/4 of the ricotta mixture, spreading evenly into the crust. Top the ricotta with the sliced squash,
Bake tart at 400 degrees F for 25- 30 minutes, until the squash rounds are soft but still slightly firm. Allow to cool slightly before cutting.
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