This summer savory tart is so incredibly easy to put together, and is beautiful enough to be a centerpiece at any warm-weather party.

Ingredients

• 1 large onion
• oil
• 1 tsp sugar
• 1 ear sweet corn
• 1 medium zucchini
• 1 medium summer squash
• 1-2 large tomatoes
• 2 sheets vegan puff pastry, thawed
• 2-4 tbsp cashew cream
• salt + pepper
• fresh herbs, like basil, parsley, dill, or tarragon (optional)

Instructions

1. Set the puff pastry out to thaw.
2. Create the onion base. Dice your onion, then cook down in a medium-heat pan with the oil and sugar for about 20-30 minutes, stirring occasionally, until browned and softened. Add water as needed to deglaze the pan.
3. Prep the veg. Roast the corn in the oven in-husk for at least 15 minutes. Using a mandoline, (carefully) slice the zucchini and summer squash. Thin-slice the tomato. Set all on a plate and sprinkle with salt. Set aside.
4. Roll out the pastry. When the onion is cooked down, set out the puff pastry on a floured countertop. Overlap the sheets slightly and roll them out to a 1/4" thin sheet. (Just slightly bigger than it already is.) You want a large rectangle to fit a lipped cookie sheet.
5. Assemble the tart. Put the puff pastry on a lipped cookie sheet and prick it all over with a fork. Spread on the onions, then layer on the zucchini, summer squash, and tomato. We had a little pastry left over, so we cut it into thin strips and criss-crossed them over the whole tart.
6. Bake. According to the package instructions, or at 375°F for 40 minutes - basically, until it's turning golden and the bottom is crispy. I put ours under the broiler for about 2 minutes, to make the top nice and golden! (If not a little blackened - it's fine!) 😂
7. Finish it off. Shave the corn cob and place big pieces of it all over the tart. Drizzle on some cashew cream and sprinkle on salt and pepper. (Scatter on some chopped fresh herbs if you have them, too.) Cut into squares and serve!