5 from 15 votes
Zucchini Tart
The Zucchini Tart features a simple crust topped with alternating thin slices of zucchini and yellow squash, seasoned with rosemary, black pepper, and salt. The tart bakes until the crust is golden and the vegetables are tender with slight caramelization. A finishing drizzle of balsamic vinegar adds subtle acidity to balance the flavors. This visually appealing savory tart is served warm or at room temperature as a light main or side.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
servings
Calories:
285 kcal
Course:
Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 285
% 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.