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Zucchini & Beet Tart

7/3/2014

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Pictureborrowed photo, not actual recipe
Happy 4th of July! I hope everyone has a great day celebrating our Independence! 

For some reason I'm extra excited about this weeks recipe. My inspiration for this was a recipe from "fine cooking." It's somewhat of a unique idea, sort of like a refreshing flat bread- a nice summer meal, maybe I'll even have it with a glass of wine (it must be holiday! :)) Our zucchini is fatter than the kind we can buy in the store and that will work great in this recipe.

I think I mentioned in a previous week that I love beets; if you don't you can leave them out of this recipe (like the photo.) 

What you'll use from your bag:
  • Zucchini (about 3-4 zucchinis, cut in thinly sliced rounds)
  • Beets (1 or 2, shredded- raw)
  • Garlic (roasted, directions here)

What else you'll need:
  • All-purpose flour (1-1/4 cups)
  • Cold Vegan Butter (2/3 cup)
  • White vinegar (1/2 tsp.)
  • Cold Water (3 or 4 Tbs.)
  • Olive Oil (2 Tbs.)
  • Salt & Pepper
  • Cashew Nut Cheese (see recipe here)
First, make the dough:
  • Place the flour, cold butter, and a little salt in a food processor and mix/pulse until the butter is in small pieces
  • Add the vinegar and cold water and continue pulsing until the dough forms
  • Shape the dough into about a 1 inch thick disk, then wrap in plastic and place in the fridge for 30 minutes (look to the next section for preparations while you are waiting for the dough)
  • Roll the dough onto a floured service into an 11 inch round, transfer to a backing sheet or pizza pan; then cover with plastic and refrigerate another 30 minutes (or until you are ready to use it)

Next, more preparations:
  • Roast the garlic (recipe from last week, here, at the bottom of the page)
  • Toss the zucchini rounds with 1/4 tsp of salt and place in a strainer, let sit & drain for 30 minutes
  • Prepare the cashew nut cheese (recipe here)
  • Preheat oven to 400
  • Process 1 or 2 roasted garlic cloves with the cashew cheese in a food processor

And then...:
  • With your hands squeeze the zucchini to release all the water, then place in a bowl and toss with 1 Tbs. of olive oil and some dashes of pepper.
  • Remove the dough from the fridge and bake for 30 minutes
  • Spread the cashew cheese evenly on top
  • Then arrange the zucchini in overlapping circles (like the photo) 
  • Drizzle the remaining 1 Tbs. of olive oil on top
  • Bake for an additional 10-15 minutes or until zucchini is slightly browned

Finally...:
  • Remove tart from oven. 
  • Top with dollops of shredded raw beets
  • Cut and Enjoy


Wishing you a safe and happy holiday! Namaste



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