Gluten free zucchini herbed vegan tart- An Inspiration From George Eats

About a week ago, I came across another foodie blog. Like me, Georgia (the author of George Eats),
has some trouble digesting certain foods. Her passion for cooking and creating shines through on her blog, and her photographs are beautiful! Unfortunately, one of my favourite recipes on her blog, has cheeses in it, which doesn't go down so well for me. I have taken this recipe and used her brilliant flavour combinations and basic look to create a vegan version. Please check out George Eats! I am sure you will enjoy perusing the blog as much as I did.

Gluten free zucchini herbed vegan tart

Crust

Ingredients

• 1 cup of tapioca flour
• 1 1/2 cups of almond meal
• 1 tsp dried tarragon
• 60ml of olive oil
• 60ml of cold water
• 1 Tbsp almond feta

Method

1. Place all ingredients into the Kitchenaid Cook Processor, and pulse for 15 seconds, scrape down sides and repeat, until ingredients comes together forming your pastry dough.
2. Using olive oil, grease a 20cm round, 3cm deep fluted, loose bottomed pan. Press dough into pan to form your tart crust, ensuring that the thickness is even both on the base and sides of the pan.
3. Poke holes in crust with fork, and place baking paper on top of pastry with uncooked rice or ceramic weights to blind bake your pastry. Bake in oven at 180 degrees Celsius for 15 minutes.
4. Remove from oven and allow to cool for at least 1 hour.

Filling

Ingredients

• 1 cup of chickpea flour
• 2 1/2 cups of water
• 2 tsp cook pro stock paste
• 20g capers
• 1 cup of mint leaves
• 1/2 of fresh dill
• 1/2 fresh chilli
• salt and pepper to taste
• 1 tsp of nutmeg
• 3 Tbsp of nutritional yeast
• 2-3 zucchinis 

Method

1. In a bowl, add the chickpea flour and 1 cup of water. Whisk this together and set aside.
2. In a fry pan, add the rest of the water with the stock paste and capers, and bring to a boil. 
3. Slowly add the chickpea mixture to the boiling water, a little bit at a time, while continually whisking.
4. Once all the chickpea mixture has been added, the filling should be thickened. Add the rest of the ingredients and stir well.
5. Place filling into the tart crust, making sure there are no air bubbles by using a spatula to push the filling down and smooth the surface.
6. Using a mandolin, or vegetable peeler, slice the outermost parts of the zucchini in long thin strips, length ways (try to avoid using the center of the zucchini with the seeds, these centers can be used to make stock later on so they wont go to waste). Then using a knife cut these into 2 long strips so that each has green skin on one side.
7. Take one zucchini ribbon and make it into a tight curl and place this in the center of your tart with the green skin part facing upwards. Continue to wrap the zucchini around this center until the top of the tart is covered. George eats has some great photos of this!  
8. Bake tart in oven for 20 minutes at 180 degrees Celsius.
9.  Serve with salad and potato wedges or just by itself. 
10. Enjoy!

Love MandyM