Description
This light and savory Zucchini Tart features a flaky homemade crust topped with thinly sliced zucchini and yellow squash, seasoned with rosemary and finished with a balsamic vinegar drizzle. Perfect as a delicious appetizer or a light main course, it’s easy to prepare and bakes to a golden finish in under 40 minutes.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup plus 1 teaspoon water (add slowly, as needed)
Topping
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon crushed rosemary
- 1 tablespoon balsamic vinegar (for drizzling)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375 degrees F and lightly oil a baking sheet or a 9×9 inch pan to prevent sticking.
- Make the Dough: In a mixing bowl, combine the all-purpose flour and ½ teaspoon salt. Stir in the vegetable oil and cut it into the flour mixture using your fingers, a pastry cutter, or two forks until the texture resembles coarse crumbs.
- Add Water and Form Dough: Slowly add the ¼ cup plus 1 teaspoon of water to the flour mixture, mixing gently until the dough just comes together to form a ball.
- Press Dough into Pan: Gently press the dough into the prepared pan, working from the center outward to evenly cover the bottom and sides. Take your time to ensure the dough is evenly distributed.
- Arrange Vegetables: Layer the zucchini and yellow squash slices alternately in rows over the dough surface, creating an attractive pattern.
- Season and Oil: Drizzle the olive oil evenly over the vegetables. Sprinkle with ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon crushed rosemary for flavor.
- Bake the Tart: Place the tart uncovered in the preheated oven and bake for 20 minutes, until the crust is firm and golden and the vegetables are lightly 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 drizzle with balsamic vinegar before serving. The tart can be enjoyed immediately or at room temperature.
Notes
- Use a mandoline slicer for uniform zucchini and squash slices to ensure even cooking.
- Aim for slices about ⅛ inch thick; thinner slices may become mushy, thicker slices may not cook fully.
- You can prepare the tart in a 9-inch round pan, pie dish, or cast iron skillet instead of a square pan.
- Allow the tart to cool slightly to avoid burning and to let the crust firm up before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
