Rosemary Zucchini Tart

BY : PUBLISHED : July 23rd, 2014 UPDATED: November 15th, 2021

Dishes like this, which look quite lovely but are actually so easy to make, are great for impressing guests but also impressing yourself.  I’ve been rethinking what goes into making a “nice” meal lately, and have been working on meals that focus on one or two ingredients, and really let them shine.

Here I make a simple gluten-free rosemary crust, press it into a small baking sheet, and layer with rows of colorful zucchini and summer squash. Drizzled with olive oil and sprinkled with sea salt, white pepper, and rosemary leaves, it really lets the fresh zucchini’s taste and texture come through. What an easy dinner with a salad, or beautiful summer appetizer for a picnic or BBQ. Drizzle with balsamic vinegar after baking and serve!

Top view of rows of sliced zucchini in a tart crust.

Top view of rows of sliced zucchini in a tart crust.

Rosemary Zucchini Tart

Renee Press
Dishes like this, that look quite lovely but are actually so easy to make, are great for impressing guests but also impressing yourself. Simple ingredients really shine here.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 269 kcal
DIET Vegan


  • 1 cup of Bob's Red Mill Gluten-free AP Flour (or wheat flour)
  • 1/2 teaspoon of salt
  • 1 teaspoon of crushed rosemary
  • 1/4 cup of coconut oil
  • 1/4 cup + 1 teaspoon of water (add slowly, as needed)
  • 2 medium zucchini/summer squash (I used one green and one yellow), sliced thinly
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of white or black pepper
  • 1 Tablespoon of olive oil
  • 1 Tablespoon of balsamic vinegar


  • Preheat oven to 375 degrees, lightly oil small baking sheet or pan (I used 9'x9') with a bit of oil.
  • Combine all dry ingredients for crust in a mixing bowl and add coconut oil. Cut in using fingers or two forks until it resembles coarse crumbs. Add water in slowly, and mix until dough comes together in a ball.
  • Gently press dough into pan, pushing from the center outwards until it's evenly pressed into all sides. Be patient, it takes a minute or so.
  • Layer top of tart with alternating rows of zucchini and squash slices (see photos above). Drizzle with olive oil and sprinkle with sea salt, pepper, and rosemary. Bake uncovered in the oven for 15-20 minutes until crust is firm and golden brown, and zucchini slices are lightly browning and cooked through.
  • Remove from oven and let cool. Cut into squares and drizzle lightly with balsamic vinegar if desired. Serve immediately, or at room temperature. Enjoy!


Calories: 269kcalCarbohydrates: 26gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 446mgPotassium: 262mgFiber: 4gSugar: 4gVitamin A: 197IUVitamin C: 18mgCalcium: 38mgIron: 2mg
Keyword BBQ, best, fire and earth kitchen, fresh, gluten free, gluten free crust, healthy, nutritious, party, picnic, pie, plant-based, summer squash, tart, tasty, use, vegan, vegetables, vegetarian, veggies, zucchini, zucchini tart
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

View all posts by Renee Press
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