Zucchini Tart
User Reviews
5.0
15 reviews
Excellent
Zucchini Tart
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Enjoy this easy vegan zucchini tart for a fancy-ish summer side dish or lunch! Sliced zucchini and summer squash are seasoned with rosemary, layered on a homemade tart crust, and baked until golden brown and crisp.
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Ingredients
- 1 cup of all-purpose flour
- ½ teaspoon of salt
- ¼ cup of vegetable oil
- ¼ cup + 1 teaspoon of water (add slowly, as needed)
- 1 medium zucchini, sliced thinly
- 1 medium yellow squash, sliced thinly
- 1 tablespoon of olive oil
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 teaspoon of crushed rosemary
- 1 tablespoon of balsamic vinegar
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Instructions
- Preheat the oven to 375 degrees F., and lightly oil a baking sheet or 9x9 pan.
- Combine the flour and salt in a mixing bowl and stir in the oil. Cut it using fingers, a pastry dough cutter, or two forks until it resembles coarse crumbs.
- Add the water slowly, and mix until the dough comes together in a ball.
- Gently press the dough into the pan, pushing from the center outwards until it's evenly pressed into all sides. Be patient, it takes a minute or so.
- Layer the top of the tart with alternating rows of zucchini and squash slices (see photos above). Drizzle with olive oil and sprinkle with salt, pepper, and rosemary. Bake uncovered in the oven for 15-20 minutes until the crust is firm and golden brown, and the zucchini slices are lightly browning and cooked through.
- Remove from the oven and let cool. Cut into squares and drizzle lightly with balsamic vinegar if desired. Serve immediately or at room temperature.
Equipments used:
Notes
- Slice the zucchini and squash with a mandoline: Slicing the zucchini and squash with a mandoline will give you the most even slices, which will cook evenly and in the same amount of time.
- Make sure the slices aren’t too thin or thick: Aim for ⅛ -inch round slices. Any thinner and the zucchini slices will be mushy and overcooked. Too thick and they’ll still be firm by the time the crust is done cooking.
- Make the tart in a different pan: You can roll the dough into a circle and lay it in a 9-inch round pan, pie dish, or cast iron skillet instead.
- Let it cool: Allow the tart to cool in the baking pan for 10 minutes before slicing. It will be piping hot when it comes out of the oven!
Nutrition Information
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Calories
285kcal
(14%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
6g
Trans Fat
0.1g
Sodium
443mg
(18%)
Potassium
296mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
197IU
(4%)
Vitamin C
17mg
(19%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Sodium | 443mg | 18% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 17mg | 19% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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