Zucchini Tart
User Reviews
5
Zucchini Tart
Description
Zucchini Tart starts with a basic dough of flour, salt, vegetable oil, and water pressed into a pan as a crust. Thinly sliced zucchini and yellow squash arranged in overlapping rows create an attractive pattern on top. Seasonings include crushed rosemary, salt, and black pepper, with olive oil drizzled before baking at 375°F to develop a golden, lightly crisp base and softened vegetables.
The tart’s texture contrasts a firm, crumbly crust with tender cooked squash slices that brown lightly at edges. The rosemary adds a piney herbal note, complemented by the finishing balsamic vinegar drizzle providing mild tang and sweetness.
This dish can be sliced into squares to serve as a light vegetarian entree or as a side at room temperature or just warm. Its simple ingredients and elegant presentation fit many occasions.
Using a mandoline for slicing ensures even ⅛-inch rounds that cook uniformly, and letting the tart cool briefly before slicing prevents sogginess. Variations allow baking in different pans shaping the finished tart differently.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup water add slowly, as needed, 1 teaspoon
- 1 medium zucchini sliced thinly
- 1 medium yellow squash sliced thinly
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon rosemary crushed
- 1 tablespoon balsamic vinegar
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.
Notes
- Use a mandoline slicer for evenly thin zucchini and squash slices about ⅛ inch thick for even cooking.
- Aim for slices not too thin to avoid mushy texture, nor too thick so they cook fully with crust.
- This tart can also be baked in a 9-inch round pan, pie dish, or cast iron skillet for shape variation.
- Let the tart cool about 10 minutes in the pan before cutting to allow it to set and prevent breaking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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