Description
This Zucchini Tart features a tender homemade crust topped with thinly sliced zucchini and yellow squash, seasoned with rosemary, olive oil, and a drizzle of balsamic vinegar. It’s a light and savory dish perfect for a vegetarian appetizer or side, baked to golden perfection with tender, slightly caramelized vegetables.
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 (for drizzling)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375 degrees F and lightly oil a baking sheet or 9×9 pan to prevent sticking.
- Make the Dough: In a mixing bowl, combine the all-purpose flour and ½ teaspoon salt. Stir in ¼ cup vegetable oil. Using your fingers, a pastry cutter, or two forks, cut the oil into the flour until the mixture resembles coarse crumbs.
- Add Water and Form Dough: Slowly add ¼ cup plus 1 teaspoon of water, mixing continuously until the dough comes together into a ball. Adjust water slowly to achieve a cohesive dough.
- Press Dough into Pan: Gently press the dough evenly into the prepared pan, pushing from the center outward to all sides. Take your time to create an even crust.
- Arrange Vegetables: Layer the zucchini and yellow squash slices in alternating rows on top of the dough to cover the surface evenly.
- Season and Drizzle: Drizzle 1 tablespoon olive oil over the vegetable layers. Sprinkle ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon crushed rosemary evenly on top.
- Bake the Tart: Bake uncovered in the preheated oven for 20 minutes until the crust is firm and golden brown and the vegetables are lightly browned and cooked through.
- Cool and Serve: Remove from the oven and let the tart cool in the pan for about 10 minutes. Cut into squares and drizzle lightly with 1 tablespoon balsamic vinegar before serving. Serve immediately or at room temperature.
Notes
- Use a mandoline slicer to achieve uniform slices for even cooking.
- Slice zucchini and yellow squash to about ⅛ inch thickness for the best texture; thinner slices overcook and become mushy, thicker slices remain undercooked.
- You can shape the dough and bake the tart in a 9-inch round pan, pie dish, or cast iron skillet if preferred.
- Allow the tart to cool for 10 minutes before slicing to avoid burns and to help the tart set properly.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
