The clay vases that came with me from Bahia inspired me to shoot a recipe from start to finish, lightly and gently, like the vibration I also brought from there. These were days of refreshment for the mind and body, days for meditation to leave room for creativity and beauty. This Zucchini Tart has crunchy dough, creamy filling and the elegant fresh combination of zucchini and mint. Perfect for spring days!
Dough
- 1 and 1/2 cup chickpea flour.
- 3/4 cup rice flour.
- 1/4 tea cup olive oil.
- 1/2 teaspoon salt.
- 100ml water.
- pinch of black pepper.
Pre-heat the oven at 375F. In a large bowl, sift the flours. Add salt and pepper and mix. Add the oil and water and mix well, first with a spoon and then with your hands. The dough must be firm and soft to shape into the pan. If it's too sticky, add a little more rice flour. If it's too dry, add a little more water. Grease a 8-inch baking pan with oil and spread the dough on the bottom and sides. Bake for 10 minutes. Remove it from the oven and set aside.
Filling and Covering
- 7 oz soft tofu.
- 1/4 cup roasted cashews.
- juice of 1 lemon.
- 1 zucchini.
- 1 tablespoon olive oil.
- 2 tablespoons water.
- Salt and black pepper to taste.
- mint leaves.
Cut the zucchini into thin slices and set aside. In a small saucepan, place the cashews, cover with water and cook for 15 minutes over high heat. Remove the water, wash the cashews well. In a small food processor, place the chopped tofu, cashews, lemon juice, water, salt and pepper. Beat well until reaching a creamy, smooth consistency. Put this cream on the dough. Cover with the zucchini, drizzle with olive oil and a pinch of salt and bake again for another 10 minutes. Finish with mint leaves.
P.S: you can add more spices to the cream, such as garlic powder or ready-to-eat spices.
Enjoy! Tag my Instagram @camilaseraceni in your creation!