Provencal Zucchini Tart

This delicious yet unpretentious tart with thin rounds of zucchini has a hint of French herbs and takes just minutes to create.

Ingredients

3 medium zucchini, thinly sliced

1/2 red onion, thinly sliced

1/4 cup halved, pitted kalamata olives

1 teaspoon salt

1/2 teaspoon herbs de Provence

2 tablespoons nutritional yeast

1 cup oat flour or whole wheat white flour

1/4 cup cornmeal

Instructions

1. Place the zucchini and red onion in a bowl and add the salt. Stir to evenly disperse the salt. Cover and allow the zucchini and onion to release liquid, letting it sit for 2 hours.

2. Two hours later, preheat the oven to 400 degrees Fahrenheit. Transfer the zucchini onion mixture to a nut bag or a large piece of cheese cloth. Drain as much liquid as possible into a large bowl, gently squeezing. Set the zucchini onion mixture aside once the liquid has been adequately removed.

3. Add the flour, nutritional yeast, herbs de Provence, and cornmeal to the bowl of the reserved liquid and gently mix until a batter consistency is formed. If the batter is too dry add additional water 1 tablespoon at a time to thin the batter to a pancake batter consistency. I don’t always add water so don’t add any until you determine your batter is too thick.

4. Add the vegetables into the batter and mix until evenly dispersed. Transfer the batter to a parchment paper-lined baking dish, approximately 7 x 11 in size, spreading the batter in an even layer.

5. Place in the oven for 35-45 minutes, until slightly crispy.

6. Serve hot or at room temperature. Store leftovers in the refrigerator for up to 3 days.