January 23, 2012

Vegan Zucchini Tarts

Hello hello my lovelies! I hope you had a great weekend!

I am very excited about this recipe. The more I embrace the vegan diet, the more I discover recipes I can make vegan. Like these tarts, for example! I always used to think one needs an egg white (if not the whole egg) to bind the base ingredients together when making a tart and one might even need to throw in some dairy or another egg for the filling, right? Wrong! These tasty zucchini tarts are 100% vegan and truly truly enjoyable! 

The final recipes for my 21-day vegan challenge are coming up later this week. I have received some encouraging feedback from quite a few people and I thank you so much for that! To me personally, this has been the easiest 'challenge' I have ever embarked and if it truly takes 21 days to change a habit (that's what they say!), this has certainly done more than just that. I have learned to embrace the vegan diet, learned so much about veganism and my only regret is that I haven't done this earlier! Anyway, I will share more thoughts about going vegan and a summary of the challenge a bit later. In the mean time, here's the vegan zucchini tart recipe!

Vegan Zucchini Tarts
(makes 2 small individual tarts)


50g rolled oats
20g puffed brown rice
80g rye flour (or wholegrain spelt flour)
pinch of quality salt (Celtic sea salt is excellent)
2 tablespoons extra-virgin olive oil
3 tablespoons water


about 1/2 cup (100g) cooked quinoa (left-over is fine)
1 zucchini, sliced into thin disks
100g rough almond meal
extra-virgin olive oil

1. Grind the rolled oats and puffed brown rice in a food processor. Add flour and salt and grind until quite fine. Add olive oil and water and lightly knead into a ball. Divide the dough into two and spread into two greased (with olive oil) individual tart pans (12-13cm each). Cool in the fridge for about 15 minutes.

2. Preheat the oven to 180C.

3. Bake the bases for 10-12 minutes. Remove from the oven and spread the quinoa on top of the bases. Top the quinoa with the zucchini slices, sprinkle the almond meal on top and drizzle with some olive oil. Continue to bake for a further 15-20 minutes. You can lower the oven to 160C. Leave to cool on a wire rack before removing from the pans and serving.