Quick Vegan Zucchini tart

What I really like about this tart is that it is quick, incredibly easy, butter-free and Vegan (or Vegetarian if you add cheese to it). If you have a zucchini in the fridge, you can turn it into a wonderful healthy dinner in 10 minutes. Isn't that great?

#Zucchini_tart #Veggie_tart #Vegan_dinner #Quick&easy #Healthy&yummy

Ingredients:

CRUST

• 210g flour

• 100g warm water

• 50ml Canola oil

• 1 tsp baking powder

• 1/2 tsp salt

FILLING

• 1 big zucchini (250g)

• 1 small potato (130g)

• 1 Tbs chopped parsley

• 1 tsp fresh Rosemary

• 1 tsp Extra-virign Olive Oil

• Salt & pepper to taste

• 1 Tbs Parmesan cheese (optional)

Method:

1. Combine water, oil and salt into a bowl and stir the mix quickly with a wooden spoon;

2. Add in flour and baking powder little by little while stirring until a dough starts forming;

3. Transfer your dough onto a floured surface and keep working it with your hands until it doesn't stick to them;

4. Your dough is ready! Spread it with the help of a rolling pin then transfer it to a greased oven-proof mold and let it sit in your fridge while you prepare your filling;

5. Thinly slice potato and zucchini and chop your parsley;

6. Layer potato slices onto your crust, dust them with some salt, pepper and half of the Olive oil;

7. Create a second layer with your zucchini slices, then top with salt, pepper, garlic powder, parsley and the remaining olive oil;

8. If you wish to add up Parmesan cheese, this is the time!

9. Bake at 190C Fan oven for 35/40 minutes or until the crust is brown and the zucchini are cooked through.

10. Enjoy!