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Zucchini Tomato Tarte

serves 6-8
prep time about 1 hour


  • 1 Tbsp. Flax meal + 3 Tbsp. Warm water
  • 1 ½ large bags Garlic & Parmesan Lentil Chips
  • ½ c. favorite gluten free flour blend
  • 3 Tbsp. + 1 tsp. Olive oil or melted vegan margarine
  • ¾ c. chickpea flour
  • ¾ c. water
  • 1 Tbsp. Olive oil
  • 1 tsp. Salt
  • 1 Tbsp. Dried oregano
  • 2 plum tomatoes, sliced thinly
  • 1 zucchini, sliced thinly
  • ¼ sweet red onion, peeled and sliced thinly
  • 1 c. grape tomatoes, sliced or quartered
  • Fresh basil to finish


  1. Whisk together the 1 Tbsp. flax meal + 3 Tbsp. warm water and let it sit 5-10 minutes.
  2. Preheat the oven to 350.
  3. Add the 1 ½ bags of lentil chips to the bowl of a food processor and pulse until they are fine crumbs.
  4. Add the gluten free flour blend, olive oil or melted vegan margarine and the flax-water mixture. Pulse until combined.
  5. Press into the bottom and up the sides of a 9” tart pan or a 9” pie plate.
  6. Bake at 350 for 7 minutes just to set.
  7. While the crust is baking whisk together the chickpea flour, water, olive oil, salt and dried oregano.
  8. Pour into the pre-baked tart crust and place back in the oven for 5 minutes.
  9. Remove and arrange the sliced plum tomatoes, zucchini, red onion and grape tomatoes onto the top in a pretty pattern. Place back in the oven for another 25 minutes.
  10. Cool 20 minutes on the counter then garnish with fresh basil, slice and enjoy!