|

Zucchini and Yellow Squash Tart with Rosemary and Balsamic Recipe

ByLucy
Jump to Recipe· 4.9 from 44 reviews

If you’re looking for a fresh, simple, and downright delicious way to celebrate summer’s bounty, let me introduce you to my absolute favorite: the Zucchini and Yellow Squash Tart with Rosemary and Balsamic Recipe. This tart is light, crisp, and bursting with the subtle sweetness of the squash and a lovely herbal touch thanks to rosemary—finished off perfectly with a drizzle of balsamic. Trust me, it’s a fan-freaking-tastic dish that’s surprisingly easy to pull together, and once you try it, you’ll want to make it all season long.

💚

Why This Recipe Works

  • Simple, fresh ingredients: Just a few pantry staples and seasonal squash combine for maximum flavor with minimal fuss.
  • Perfectly balanced flavors: The earthy rosemary and tangy balsamic vinegar elevate the natural sweetness of summer squash.
  • Easy to customize: This tart can be made in a square pan or a round dish and tailored with your favorite herbs or cheese.
  • A versatile dish: Great for lunch, a light dinner, or an impressive appetizer for guests.
Zucchini and Yellow Squash Tart with Rosemary and Balsamic, summer vegetable tart, easy zucchini and squash tart, herb-infused vegetable tart, fresh summer tart recipe - Four long, narrow tarts are placed side by side on white parchment paper over a white marbled surface. Each tart has a thick golden-brown crust with a slightly raised edge. Inside, there is a creamy white base topped with two layers of thinly sliced yellow and green zucchini pieces that slightly overlap each other lengthwise. The zucchini slices have light grill marks and are sprinkled with small bits of green herbs and black pepper. The tarts have some small browned spots and a rustic, homemade look. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Zucchini and Yellow Squash Tart with Rosemary and Balsamic Recipe has a purpose — from the flaky crust to the tender squash slices that cook perfectly atop it. Let me walk you through why they’re my go-tos and a couple of little shopping tips to get the best results.

Zucchini and Yellow Squash Tart with Rosemary and Balsamic, summer vegetable tart, easy zucchini and squash tart, herb-infused vegetable tart, fresh summer tart recipe - Flat lay of thinly sliced green zucchini and bright yellow squash arranged in neat overlapping rows, fresh sprigs of crushed rosemary scattered delicately, a small pool of glossy balsamic vinegar reflecting light, a drizzle of golden olive oil glistening on the vegetables, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • All-purpose flour: Forms the base of our crisp and tender crust; choose a good quality flour for the best texture.
  • Salt: Enhances all the flavors — I always add a pinch to the dough and a sprinkle on the vegetables.
  • Vegetable oil: Keeps the crust tender while creating that beautiful crumbly texture.
  • Water: Adds just enough moisture so the dough comes together smoothly without getting sticky.
  • Medium zucchini: Fresh, firm zucchini is key — avoid any with soft spots or wrinkles.
  • Medium yellow squash: Adds color contrast and a slightly sweeter flavor to the tart.
  • Olive oil: A drizzle before baking boosts flavor and helps the veggies brown nicely.
  • Black pepper: Provides a subtle spice that balances the sweetness of the squash.
  • Crushed rosemary: The star herb — its aromatic piney notes marry beautifully with the balsamic and squash.
  • Balsamic vinegar: Adds that unexpected tang and a lovely finish once the tart is out of the oven.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Zucchini and Yellow Squash Tart with Rosemary and Balsamic Recipe is how easy it is to tweak it to your taste or what you have on hand. I often play with herbs and add-ons — it’s all about making it yours.

  • Variation: Sometimes I sprinkle a little grated Parmesan or feta cheese over the squash before baking — it adds a wonderful salty tang that pairs beautifully with the balsamic drizzle.
  • Herbs swap: If rosemary isn’t your thing, fresh thyme or oregano work perfectly as an alternative.
  • Make it gluten-free: Use a gluten-free flour blend to make the crust and you’ll still get that wonderful, flaky base.
  • Vegan friendly: This recipe is naturally vegan, which is a win for plant-based eaters!

Step-by-Step: How I Make Zucchini and Yellow Squash Tart with Rosemary and Balsamic Recipe

Step 1: Preparing the Flaky Crust

Start by preheating your oven to 375°F and lightly oil your baking sheet or a 9×9-inch pan. In a medium bowl, mix the flour and salt, then stir in the vegetable oil. Use your fingers or a pastry cutter to rub the oil into the flour mixture until it looks like coarse crumbs — this is the secret to a tender crust. Gradually add water, a teaspoon at a time, mixing until the dough comes together in a ball. Pat and press it evenly into your pan, pushing gently from the center toward the edges. Don’t rush—taking your time gives you an even, sturdy base.

Step 2: Thinly Slicing the Squash

Now for the squash! I seriously recommend using a mandoline here. It makes slicing the zucchini and yellow squash into perfect ⅛-inch rounds a breeze. Having evenly thick slices ensures everything cooks through uniformly — thicker slices take longer to soften, and thinner ones can get mushy fast (been there, learned that!).

Step 3: Layering and Seasoning the Tart

Lay your zucchini and yellow squash in alternating rows across the crust, creating a pretty pattern that’s as lovely to look at as it is to eat. Drizzle with olive oil, then sprinkle the salt, black pepper, and crushed rosemary over the top. Resist the urge to pile it on—the seasoning should complement, not overpower.

Step 4: Baking and Finishing Touches

Bake the tart uncovered for 15–20 minutes until the crust turns golden and firm, and the squash edges start to brown. Once out of the oven, give it about 10 minutes to cool—this step makes cutting easier and flavors a bit more settled. Just before serving, drizzle the tart lightly with balsamic vinegar for a slightly tangy finish that really wakes up the flavors.

💡

Tips from My Kitchen

  • Mandoline Magic: Using a mandoline for slicing means perfectly even rounds that bake evenly every time.
  • Patience with the Crust: Don’t rush pressing the dough in—it makes a big difference for a uniform, crisp base.
  • Season at the Right Time: Add salt and herbs just before baking to keep flavors fresh and vibrant rather than bitter or dried out.
  • Let it Rest: Waiting 10 minutes after baking helps the tart set up perfectly so you can slice cleanly without squishing.

How to Serve Zucchini and Yellow Squash Tart with Rosemary and Balsamic Recipe

Zucchini and Yellow Squash Tart with Rosemary and Balsamic, summer vegetable tart, easy zucchini and squash tart, herb-infused vegetable tart, fresh summer tart recipe - The image shows three long rectangular tart slices on a white marbled surface. Each tart has a golden-brown, crisp pastry crust base with a light cream-colored layer on top. On this creamy layer, there are overlapping thin round slices of green zucchini and yellow squash, alternating in color. The vegetable slices have slightly browned spots and are seasoned with black pepper and small rosemary leaves scattered on top. The edges of the pastry are raised and have a toasted texture, giving a crunchy look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to finish this tart with a scattering of fresh herbs like chopped basil or a sprinkle of flaky sea salt to add a little texture and freshness. A tiny bit of crumbled goat cheese or feta on top also adds lovely creaminess if you’re into cheese. It’s those small touches that make the tart feel extra special when serving friends or family.

Side Dishes

Pair this dish with a crisp green salad dressed simply with lemon juice and olive oil for a light, vibrant meal. It’s also fantastic with a bowl of soup or alongside roasted chicken when you want something a bit heartier. For brunch, it goes beautifully with scrambled eggs and fresh fruit.

Creative Ways to Present

For a dinner party, I’ve laid the tart on a beautiful wooden board and cut it into bite-sized squares, perfect for appetizers or cocktail parties. You can also roll the dough into a circle and use a fluted tart pan for a pretty, rustic look that’s ideal for more formal tablescapes. Little edible flowers on top take it over the edge in the best way.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover tart tightly with plastic wrap or store in an airtight container in the fridge. It keeps beautifully for up to 3 days. I like to enjoy leftovers cold or at room temperature—it’s still just as flavorful that way!

Freezing

While I haven’t frozen the tart myself often, you can wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Just thaw in the fridge overnight before reheating. The texture may be slightly softer but still delicious.

Reheating

To bring leftovers back to life, I pop them in a 350°F oven for about 10 minutes or until warmed through and the crust regains some crispness. Avoid the microwave if you can—it tends to make the crust soggy.

FAQs

  1. Can I make this tart gluten-free?

    Absolutely! Swap the all-purpose flour for a gluten-free blend that’s meant for baking. Just make sure it includes xanthan gum or another binding agent for the crust to hold together well.

  2. Do I have to use balsamic vinegar?

    The balsamic vinegar is the final flourish that adds a bright tangy contrast to the savory tart. If you don’t have it or prefer not to use it, you can skip it or try a light drizzle of lemon juice or a flavored olive oil instead.

  3. Can I add cheese to this tart?

    Yes! Adding shredded Parmesan, mozzarella, or crumbled goat cheese before baking gives the tart a lovely richness and depth of flavor.

  4. How do I prevent the squash from making the crust soggy?

    Using evenly sliced squash and not piling on too many layers helps prevent sogginess. Baking uncovered ensures moisture cooks off as the tart bakes, keeping the crust crisp.

Final Thoughts

This Zucchini and Yellow Squash Tart with Rosemary and Balsamic Recipe has become my go-to for seasonal gatherings and quick weekday dinners alike. The fresh garden flavors combined with a tender crust and that subtle tang from balsamic always impresses guests and family. If you love simple, flavorful dishes that feel a little special, give this tart a try—you’ll be glad you did, and it might just become one of your all-time favorites too.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini and Yellow Squash Tart with Rosemary and Balsamic Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 44 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This savory zucchini tart features a flaky homemade crust topped with thinly sliced zucchini and yellow squash, seasoned with rosemary and baked to golden perfection. Ideal for a light lunch or elegant appetizer, it’s drizzled with balsamic vinegar for a tangy finish.

Ingredients

Crust

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • ¼ cup + 1 teaspoon water

Topping

  • 1 medium zucchini, sliced thinly
  • 1 medium yellow squash, sliced thinly
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon crushed rosemary
  • 1 tablespoon balsamic vinegar (optional, for drizzle)

Instructions

  1. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and lightly oil a baking sheet or 9×9 inch pan to prevent sticking.
  2. Prepare Crust: In a mixing bowl, combine the all-purpose flour and ½ teaspoon salt. Stir in the vegetable oil and cut it into the flour using your fingers, a pastry cutter, or two forks until the mixture resembles coarse crumbs.
  3. Add Water and Form Dough: Gradually add ¼ cup plus 1 teaspoon water, mixing slowly until the dough comes together into a ball without being too sticky.
  4. Press Dough into Pan: Gently press the dough evenly into the prepared pan, working from the center outward to cover the bottom and sides. This process will take about a minute to achieve an even layer.
  5. Arrange Vegetables: Layer the zucchini and yellow squash slices in alternating rows on top of the crust for an attractive pattern.
  6. Season and Drizzle: Drizzle the sliced vegetables with 1 tablespoon olive oil, then sprinkle with ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon crushed rosemary.
  7. Bake Tart: Bake uncovered in the preheated oven for 20 minutes, until the crust is golden brown and firm and the vegetables are lightly browned and cooked through.
  8. Cool and Serve: Remove the tart from the oven and let it cool in the pan for about 10 minutes. Cut into 4 squares and drizzle lightly with balsamic vinegar if desired. Serve warm or at room temperature.

Notes

  • Use a mandoline slicer to achieve even zucchini and squash slices for consistent cooking.
  • Aim for slices about ⅛ inch thick to avoid mushy or undercooked vegetables.
  • You can shape the crust into a circle and bake in a 9-inch round pan, pie dish, or cast iron skillet if preferred.
  • Allow the tart to cool slightly before slicing to prevent it from falling apart and to avoid burns.

Nutrition

  • Serving Size: 1 piece
  • Calories: 220 kcal
  • Sugar: 3 g
  • Sodium: 250 mg
  • Fat: 11 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star