Vegetable Tart (5 ingredients)
Layers of zucchini and summer squash between rice paper, sprinkled with my nut free vegan Parmigiano, topped with olive oil and tomatoes. This vegetable tart is so easy, light, fresh tasting, simple, and delicious. I love how the rice paper makes this paper thin layer that absorbs so many flavors, tasting almost creamy. I’ve even made some lasagnas with them when I wanted something less filling. Layer this vegetable tart as high or low as you want, cut it up and make a sandwich from it, top on quinoa, eat with a salad, anything and you will be pleased.
- 1-2 zucchinis sliced longways (using a mandolin slicer helps)
- 1-2 summer squashes
- 1 tomato
- 1 package rice paper for spring rolls
- olive oil
- generous fresh basil or oregano or sage
- salt, pepper, cayenne
- Vegan Parmigiano
- 1 cup raw sunflower seeds
- 1/4 cup nutritional yeast
- 2-3 tbsp olive oil
- 1 tbsp salt
Slice the zucchini and squash long ways in a mandolin slicer. If you don't have one, cut as evenly as possible, any way you like. It won't make a huge difference.
You can wet the rice paper by dipping it in a large bowl of warm water for 5 seconds, which will help it create a softer finished product, but it's not necessary.
Make the Parmigiano, if you're using it. Alternatively you can use just the oil and herbs to flavor.
Layer the paper on the bottom and place the vegetables in between each paper layer. Drizzle olive oil, parmigiano, and salt, along with a little fresh herb, generously on each veggie layer. Feel free to make this a high stacker. For the top layer just use a few slices of the veggies and tomatoes, with more of the oil, herbs, and Parmigiano.
Cover with a lid and put in the oven at 350F. Let it slightly steam to soften the rice paper. When it looks like it has created enough steam to cook the veggies and the rice paper has become translucent, after 20-25 minutes or so, remove the lid. Put the heat on 375F and let it crisp and get golden. It will take another 15 minutes to achieve this, give or take 5 minutes.
Remove from the oven and let cool. Slice generously.
Trackback from your site.