Name: Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ teaspoon salt; ¼ cup vegetable oil; ¼ cup + 1 teaspoon water (add slowly, as needed); 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

Jump to Recipe· 4.5 from 7 reviews

If you’re on the lookout for a simple yet stunning dish that brings summer veggies to the forefront, you’re going to fall head over heels for this Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe. It’s one of those recipes I keep coming back to because it’s elegant enough to serve guests but easy enough for a relaxed weeknight dinner. The crisp, golden crust paired with tender zucchini and yellow squash, kissed with fragrant rosemary and finishing with a tangy balsamic drizzle — trust me, your taste buds are in for a treat. Stick with me and I’ll walk you through making this fan-freaking-tastic tart step-by-step!

💛

Why This Recipe Works

Simple Ingredients: You don’t need complicated or fancy ingredients to create a show-stopping dish.
Fresh Veggie Focus: Thinly sliced zucchini and yellow squash cook evenly to tender, flavorful perfection.
Perfect Balance: The balsamic drizzle adds just the right amount of tangy sweetness to cut through the richness.
Versatile & Easy: Whether for a quick lunch or elegant dinner, it’s easy to prep and customize.

Zucchini and Yellow Squash Tart with Balsamic Drizzle, Summer Vegetable Tart, Easy Vegetable Tart Recipe, Savory Zucchini Tart, Balsamic Drizzle Tart - 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

Ingredients & Why They Work

The magic of this Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe comes down to fresh, seasonal vegetables and a simple homemade crust. I always recommend picking zucchini and squash that are firm with smooth skin to ensure the best texture and flavor in your tart.

All-purpose flour: Forms the tender, crisp crust that holds everything together perfectly.
Salt: Balances flavors both in the crust and on the veggies.
Vegetable oil: Keeps the crust moist without the heaviness of butter, making it light and flaky.
Water: Helps bind the dough just enough; add slowly so you don’t overdo it.
Zucchini: Adds wonderful color and mild flavor that cooks down beautifully.
Yellow squash: Complements zucchini visually and offers a sweeter, delicate taste.
Olive oil: Used to drizzle over the veggies for roasting, enhancing that savory richness.
Black pepper: Awakens the mild squash flavors with a gentle spice.
Crushed rosemary: Imparts an earthy, aromatic note that elevates the whole dish.
Balsamic vinegar: The finishing touch — a sweet and tangy drizzle that brightens every bite.

📝

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.

Tweak to Your Taste

I love how adaptable this Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe is. Personally, I sneak in some goat cheese or feta every now and then because the creamy tang pairs beautifully with the vegetables. But you can definitely make it your own.

Cheese Addition: Adding crumbled goat cheese or ricotta before baking brings a delightful creaminess – tried it last summer, and it was a hit!
Herb Variations: Swap rosemary for thyme or basil if you want to experiment with herbal flavors.
Gluten-Free Option: Use a gluten-free flour blend for the crust, just watch the consistency as it might need more or less water.
Seasonal Veggies: In fall, try this tart with thinly sliced sweet potatoes or butternut squash for a twist.

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

Step 1: Prepare the Crust Dough

Start by preheating your oven to 375°F (190°C) and lightly oiling your baking dish – I usually use a 9×9 square pan. In a mixing bowl, combine the all-purpose flour and salt. Then stir in the vegetable oil. I like to use my fingers or a pastry cutter to mix it until the dough looks crumbly, like coarse sand. This is key because you want little clumps that will come together once you add the water.

Add the water slowly—just a teaspoon at a time—to avoid a sticky dough. Once it starts holding together like a ball, stop adding water. Don’t overwork it or your crust will get tough. Then gently press the dough evenly into the pan, pushing from the center outwards. Be patient here — sometimes I find that taking your time ensures the crust is uniform and will bake evenly.

Step 2: Slice the Veggies Thinly and Evenly

The secret to this tart’s success is how evenly the zucchini and yellow squash cook. I always use a mandoline to slice them about ⅛-inch thick. If dough thickness varies, some slices can turn mushy or undercooked, and nobody wants that. Arrange the slices in neat alternating rows on top of the crust. The pattern looks beautiful, and it makes layering predictable in terms of cooking.

Step 3: Season and Bake

Drizzle the sliced veggies with olive oil, then sprinkle with salt, pepper, and your crushed rosemary. This simple seasoning pulls out the flavor without overpowering the fresh squash. Pop it in the oven uncovered for 15–20 minutes. You’re aiming for a golden, firm crust and veggies that are tender with just a little browning on top.

Step 4: Cool and Drizzle with Balsamic

When it’s out of the oven, let the tart cool for about 10 minutes before slicing. This step helps everything set nicely instead of falling apart when you cut it. Just before serving, I lightly drizzle the tart with balsamic vinegar — it adds a lovely, sweet tang that contrasts perfectly with the savory veggies and crust.

💡

Pro Tips for Making Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe

Slice Thickness Matters: Using a mandoline ensures even thickness so every bite cooks perfectly, not mushy or too firm.
Don’t Overhydrate the Dough: Add water slowly and just enough to bring the dough together—this keeps the crust tender, not dense.
Let it Rest Before Cutting: Cooling the tart after baking helps maintain its shape and makes slicing easier.
Balsamic Just Before Serving: Add the vinegar drizzle right before plating to preserve its fresh brightness and avoid sogginess.

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

Garnishes

I usually top my tart with a sprinkle of fresh chopped basil or a handful of microgreens for a pop of color and fresh herbal flavor. A few flakes of flaky sea salt on top just before serving also give that delightful crunchy burst that I love.

Side Dishes

This tart pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a light tomato gazpacho if you want something chilled alongside. For a heartier meal, some simple roasted chicken or a grilled fish fillet makes a perfect companion.

Creative Ways to Present

For special occasions, I transfer the tart from the pan to a rustic wooden board and garnish with edible flowers and fresh herbs to create a stunning centerpiece that gets everyone excited before the first bite.

Make Ahead and Storage

Storing Leftovers

I like to store leftover tart in an airtight container in the refrigerator for up to 3 days. It reheats nicely in the oven or toaster oven to bring back the crisp crust and warm the veggies evenly.

Freezing

While I’ve frozen this tart wrapped tightly in foil and then plastic wrap, I find the texture is best enjoyed fresh or refrigerated—the crust softens a bit with freezing. If you do freeze, thaw it in the fridge overnight before reheating.

Reheating

Reheat your tart in a 350°F oven for about 10-12 minutes, uncovered. This keeps the crust nice and crisp; I avoid microwaving because it tends to make the crust soggy and the veggies rubbery.

FAQs

Can I use store-bought pie crust instead of making my own?

Absolutely! Using store-bought pie crust can save time and still yield delicious results. Just roll it into your pan and follow the rest of the recipe as is. Keep an eye on baking time as it might vary slightly depending on the crust thickness.
How thin should I slice the zucchini and yellow squash?

The ideal thickness is about ⅛-inch thick. This ensures the slices cook evenly without becoming mushy or staying too firm. A mandoline slicer is perfect for achieving uniform slices.
Can I make this recipe vegan?

Yes! This recipe is naturally vegan since the crust uses vegetable oil, and the filling is plant-based. Just double-check any additional toppings or preparation methods to keep it vegan-friendly.
What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture and flavor retention.

Final Thoughts

This Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe is one of those dishes that feels cozy and special at the same time. Whenever I make it, I’m reminded of sunny afternoons and shared meals with friends and family. It’s approachable enough for any level of cook, but the flavors and presentation look like you put in hours of effort. I honestly can’t recommend it enough — give it a try and then share your favorite tweaks with me. I bet you’ll love it just as much as I do!