Minutes Prep time: 20
Minutes Total time: 70
Servings: 4
Difficulty: easy
1 cup all-purpose flour
1/3 cup whole wheat flour
3 tablespoons granulated sugar, divided
1 stick Earth Balance® Soy Free Vegan Buttery Sticks
1/4 cup ice cold water
1 teaspoon kosher salt
2 yellow onions, peeled and thinly sliced
2 medium heirloom tomatoes, sliced
2 medium zucchini, thinly sliced
2 tablespoons Dijon mustard
1 tablespoon olive oil
2 tablespoons Earth Balance® Original Buttery Spread, melted
2 teaspoons fresh thyme
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 42 mg | 4% |
| Carbohydrate | 51 g | 17% |
| Cholesterol | 0 | |
| Total Fat | 32 g | 50% |
| Iron | 3 mg | 14% |
| Calories | 518 kcal | 26% |
| Sodium | 829 mg | 35% |
| Protein | 7 g | 13% |
| Saturated Fat | 11 g | 56% |
| Sugars | 15 g | 1% |
| Vitamin C | 23 mg | 38% |
For the Vegan Crust: Combine both types of flour in a bowl, along with sugar and salt. Whisk to blend.
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Cut Earth Balance sticks into 1/2-inch slices. Add to the flour mixture and use fingers to mix the into the flour. Work until mixed, but do not overwork. Some chunks can remain.
Using a fork, stir in ice water. Dough will begin to form. Knead the dough briefly until firm. Take dough out of bowl and place onto baking sheet. Do not roll flat. Cover dough in plastic wrap, and refrigerate it until ready to roll it out.
Preheat oven to 400°F.
Preheat a large pan over medium heat on the stove and melt the Earth Balance spread. Mix in olive oil. Add the sliced onions and sprinkle lightly with kosher salt and fresh ground pepper. Once onions are seasoned, reduce the heat to simmer. Simmer the onions for 40 to 45 minutes until they start to caramelize. Be sure to mix occasionally while simmering. Remove from heat and set aside to cool.
Take vegan pie crust out of refrigerator. Roll out until flat. Cut the pie crust into a roughly 7 X 9-inch rectangle. Brush a thick layer of melted Earth Balance spread to the bottom side of the pie crust. Place the pie crust on a baking sheet lined with parchment paper.
Spread Dijon mustard on the crust, leaving a 1-inch border of uncoated pie crust around the edge.
Add half of the caramelized onions on the mustard. Take zucchini slices and place two rows down the middle. Top with tomato slices. Sprinkle with thyme and season with salt and pepper. Drizzle with olive oil. Fold the long edges of the pie crust over so they cover the edges of the vegetables, slightly.
Bake the tart for 15 to 20 minutes or until crust is golden brown.
Heirloom Tomato & Zucchini Tart
