Description
This Zucchini Tart features a flaky homemade crust topped with beautifully arranged thin slices of zucchini and yellow squash, seasoned with rosemary and finished with a drizzle of balsamic vinegar. Perfect as a light main course or a delightful appetizer, it’s baked until golden and tender, offering a fresh and savory flavor that’s sure to impress.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup + 1 teaspoon water (add slowly, as needed)
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
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and lightly oil a baking sheet or a 9×9 inch baking pan to prepare for assembling the tart.
- Make the Crust: In a mixing bowl, combine 1 cup all-purpose flour and ½ teaspoon salt. Stir in ¼ cup vegetable oil. Cut the mixture using your fingers, a pastry cutter, or two forks until it resembles coarse crumbs.
- Add Water and Form Dough: Slowly add ¼ cup plus 1 teaspoon of water into the flour mixture, mixing as you go until the dough comes together into a ball.
- Press Dough into Pan: Gently press the dough evenly into the prepared pan, starting from the center and moving outwards to cover all sides. Take your time to achieve an even layer.
- Arrange Vegetables: Layer the sliced zucchini and yellow squash in alternating rows over the dough. Drizzle 1 tablespoon of olive oil over the top, then sprinkle with ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon crushed rosemary.
- Bake the Tart: Place the tart in the preheated oven and bake uncovered for 20 minutes, or until the crust is firm and golden brown, and the vegetable slices are slightly browned and cooked through.
- Cool and Serve: Remove the tart from the oven and allow it to cool in the pan for about 10 minutes. Cut into squares and optionally drizzle with 1 tablespoon balsamic vinegar before serving immediately or at room temperature.
Notes
- Use a mandoline slicer for evenly thin zucchini and squash slices to ensure uniform cooking.
- Slice vegetables approximately ⅛ inch thick to prevent mushiness or undercooking.
- You can shape the crust into a circle and bake in a 9-inch round pan, pie dish, or cast iron skillet for a different presentation.
- Let the tart cool for 10 minutes before slicing as it will be very hot right after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
