Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe

Hey friend, if you’re looking for a fresh, delicious way to enjoy summer veggies, I’ve got just the thing for you! This Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe is one of my absolute favorites to whip up when zucchinis are in season. It’s vibrant, simple, and packs a real flavor punch that feels fancy but comes together with ease. Trust me, once you try this tart, it’ll quickly become a staple in your kitchen too.

Ingredients & Why They Work

Every ingredient in this Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe plays a role in creating those layers of flavor and texture. I always suggest choosing fresh, firm veggies and good quality olive oil to make the difference shine, plus it’s a great chance to shop local if you can.

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• All-Purpose Flour: The base of the crust — gives you that tender, flaky texture when combined with oil and water.
• Salt: Enhances all the flavors from the crust to the veggies, just like magic seasoning.
• Vegetable Oil: Keeps the crust moist and easy to press into shape without butter fuss.
• Water: Adds just enough moisture for the dough to come together without being sticky.
• Zucchini: Mild, tender, and perfect when sliced thin — the star of the show.
• Yellow Squash: Another mild summer squash that pairs beautifully with zucchini, adding lovely color contrast.
• Olive Oil: Drizzled on top before baking to help the veggies roast perfectly and develop flavor.
• Black Pepper: Provides subtle heat that balances the sweetness of the balsamic drizzle.
• Crushed Rosemary: An earthy herbal note that complements both the crust and veggies—fresh or dried works!
• Balsamic Vinegar: The finishing touch — drizzle it post-bake for a tangy sweetness that elevates the entire tart.

Tweak to Your Taste

I love that this Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe is a blank canvas for creativity. Over time, I’ve tried out a few variations that make it perfect for different occasions or moods, and I encourage you to play around and make it truly your own.

• Add Cheese: Sometimes I sprinkle shredded mozzarella or crumbled goat cheese just before baking for a melty, savory boost.
• Swap Herbs: Tried thyme instead of rosemary once — it gave the tart a lighter, woodsy flavor that was delightful!
• Use Different Oils: Drizzling a bit of flavored oil like garlic or chili infused olive oil elevates it further.
• Make It Vegan: This recipe is already vegan-friendly — no fuss and totally satisfying!

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

Step 1: Mixing and Pressing the Crust

First things first, preheat your oven to 375°F and lightly oil your baking sheet or a 9×9 pan—this helps the crust release easily later. Then, mix the all-purpose flour and salt in a bowl. I like to use my fingers to cut in the vegetable oil until the mixture resembles coarse crumbs—it’s like making pie dough but even simpler. Slowly add the water while stirring until it holds together in a ball; don’t dump all the water at once, or the dough might get sticky. Then, gently press this dough evenly into the pan, starting from the center and working outwards. Take your time here since an even crust means even baking and no soggy edges.

Step 2: Layering the Veggies Beautifully

This is the fun part where you can get a bit artsy! Using a mandoline or a sharp knife, slice zucchini and yellow squash into uniform ⅛-inch rounds. I’ve learned that the consistent thickness helps them cook evenly and keeps the texture just right — too thin and they get mushy; too thick and they’re underdone. Layer the slices in alternating rows directly on the crust, creating a pretty striped effect that’s almost too beautiful to bake. Drizzle with olive oil, and sprinkle on salt, black pepper, and crushed rosemary for that herby aroma.

Step 3: Bake to Perfection & Drizzle

Pop your tart into the oven uncovered for about 15–20 minutes. You’ll know it’s done when the crust has turned a lovely golden brown, and the zucchini and squash slices show light browning and look tender. Once out of the oven, let it cool for about 10 minutes — this pause helps everything set, so you get neat squares when slicing. Right before serving, drizzle balsamic vinegar over the top for that final touch of tangy sweetness that’ll make your taste buds smile.

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

Garnishes

I usually keep garnishes simple — a few fresh basil leaves or some torn fresh thyme adds brightness without overpowering the tart’s natural flavors. Sometimes, a sprinkle of flaky sea salt on top right before serving amps up the flavor and gives a satisfying crunch. If you’re feeling fancy, a handful of toasted pine nuts gives a lovely nutty finish.

Side Dishes

To keep things light and summery, I like to serve this tart alongside a crisp green salad dotted with lemon vinaigrette. It also pairs beautifully with roasted garlic hummus or a simple bowl of marinated olives for a Mediterranean vibe. If you want a heartier meal, some grilled chicken or fish works perfectly.

Creative Ways to Present

One time, I made this tart in a round cast iron skillet and served it straight from the pan at a summer dinner party — everyone loved the rustic look! You can also cut the tart into small squares for cocktail parties or make mini versions using a muffin tin for individual servings that wow your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your tart, store any leftovers in an airtight container in the refrigerator for up to 3 days. I like to place a piece of parchment paper between layers if stacking, so the slices don’t stick together. This tart reheats well and still tastes fresh the next day.

Freezing

I haven’t frozen this tart often, but when I did, I wrapped individual slices tightly in plastic wrap and then foil before popping them into the freezer. They thawed well overnight in the fridge and reheated nicely in the oven, though fresh is always best if you can manage it.

Reheating

The best way I’ve found to reheat this tart is in a 350°F oven for 8–10 minutes. This keeps the crust crisp and warms the veggie layer without making it soggy. Microwave reheating tends to make it a bit watery, so I’d avoid that if you can.

FAQs

Final Thoughts

This Zucchini and Yellow Squash Tart with Balsamic Drizzle Recipe captures everything I love about home cooking — simple ingredients that come together to create something a little special. I’m always amazed how just a handful of veggies, a quick crust, and a balsamic finish can make such a memorable dish. Whether you’re cooking for yourself, family, or friends, this tart brings fresh flavor and warmth to the table — like the kitchen hug we all need sometimes. Give it a go, and I promise you’ll be reaching for this recipe all summer long!

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