Late summer is a time when everyone is looking to use up the abundance of zucchini. I wasn’t growing any zucchini this year; but my brother gave me a bunch of zucchini from his garden and I was thinking what to create with it. I had some potatoes laying around, so I thought it would be a lovely dish to make into a tart; using the potatoes as the crust. I’ve used this kind of potato crust with my quiche recipe as well, and it’s super simple to make. No hassle with needing to make a traditional pie crust. The sliced potato crust also makes the dish gluten free; so that’s definitely a win for many. The creaminess comes from the cashew ricotta I used, and then added in some vegan parmesan. It is so tasty and easy to make! I’m sure you will enjoy this dish too!
Note: I used a 13.5″ x 5″ tart dish – which may be a bit larger than traditional tart pans. So you may need to adjust the recipe to use the slices from 3 small potatoes instead of 4; and about 1 1/2 cups thinly sliced zucchini.
Preheat the oven to 400F. Slice the potatoes to about 1/8″ thick with a mandoline or food processor slicing disk, or carefully with a knife. Lightly oil the bottom and sides of the tart dish. Arrange the potatoes to cover the bottom of your dish, then arrange vertically to form the sides of the crust. Place in the oven for about 8-10 minutes. In the meantime, slice the zucchini the same way you sliced the potatoes to yield roughly 2 1/2 cups. Set aside.
Add the drained cashews, water, lemon juice and salt to a food processor or high speed blender. Blend until smooth and taste to see if it needs more of any of the ingredients. Pour the mixture into a large bowl, and stir in the milk, mustard and garlic powder. Mix well. Next, add in the zucchini and make sure it is coated well. Add in the vegan parmesan and toss to coat everything, mixing well. Add in a little more plant milk if it seems too dry. Pour this mixture over the potato crust and season with salt and pepper. Bake at 400F for about 3o minutes. Serve warm.