(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Country Crock® Tart Crust
Measure the flour and Country Crock® Original into small bowls and place in the freezer for at least 20 minutes.
Add the flour and Country Crock® Original to the bowl of a food processor or a mixing bowl with a pastry cutter. Pulse the food processor until the largest Country Crock® Original pieces are about the size of a pea. Adding 2 tablespoons of ice water and pulse a few times to combine. Be careful not to overmix. Add ½ tablespoon at a time, pulsing between until the dough just comes together when pinched.
Brush a 9-inch tart pan with a removable bottom with Country Crock® Original Spread. Chill until ready to roll out the crust.
Dump the dough onto a sheet of plastic wrap and bring it together into a disc using your hands and the plastic wrap to shape. Wrap completely and chill for at least 2 hours.
Generously dust a sheet of parchment paper with flour and, working quickly, roll the pie-crust out to a 12-inch round, dusting with more flour as you go to keep it from sticking.
Dust the top of the round with flour and gently fold it in quarters, dusting after each fold. Carefully lift the crust and place the corner in the center of the prepared tart pan and unfold the crust. Press the crust into the corners and run a rolling pin over the top of the crust to cut off any extra dough. Use the dough to patch any cracks or holes. Prick the crust all over with a fork and chill for 20 minutes before baking.
Preheat the oven to 375°F. Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake on the bottom rack for 25-35 minutes, until the bottom is just starting to look dry. Remove from the oven, remove the pie weights, and let cool on a wire rack while you prepare the filling. Reduce heat to 350°F.
Combine tofu, Country Crock®, oat milk, corn starch, nutritional yeast, salt, pepper, garlic powder, and turmeric in a food processor and blend until completely smooth. Spread in an even layer in the bottom of the tart crust.
Top with onions, zucchini, tomatoes, and a sprinkle of black pepper.
Bake for 35 minutes until the crust and edges of the filling are golden brown. Remove from the oven and let cool on a wire rack for 10 minutes before removing from the tart pan, slicing, and serving warm.
Store any leftovers in an airtight container in the fridge and reheat in a toaster oven or in a skillet on low heat with a lid.