I'm cooking dinner for vegan friends on Sunday night and I'd sure love to serve this tart, but I'm not vegan and not familiar with vegan dairy products. Supposedly there's decent vegan Parm substitutes available, and I guess I could use vegan butter (or maybe olive oil, though not sure the crunch would still be there) for the crust? Hoping someone here might know something about vegan cooking and can tell me if I'm just setting us all up for disappointment by trying to vegan-ify something dairy-based, or if it'll probably still be delicious. I will of course also make this recipe as written with the dairy-- just not on Sunday.