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
Scale
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
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and lightly oil a baking sheet or 9×9 inch pan to prevent sticking.
- 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.
- 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.
- 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.
- Arrange Vegetables: Layer the zucchini and yellow squash slices in alternating rows on top of the crust for an attractive pattern.
- 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.
- 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.
- 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
