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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.
Why You’ll Love This Rosemary Zucchini Tart
Zucchini is one of those vegetables you’ll see everywhere during summer. From easy vegan zucchini bread to zucchini and potato casserole to baked zucchini fries, there’s not much you can’t do with this versatile veggie! But one way I like to enjoy it in all of its glory is in this vegan rosemary zucchini tart.
This summery tart looks fancy but is surprisingly simple to put together! Fresh zucchini and summer squash are thinly sliced, then layered on top of an easy homemade tart crust. I seasoned the veggies with rosemary for an elegant and garden-fresh flavor profile before I baked the tart to golden brown perfection.
Besides being an easy yet impressive dish, I love how this zucchini tart recipe showcases a handful of simple ingredients in such a beautiful way. The flavors of the fresh zucchini and summer squash shine through, while the flaky and ‘buttery’ crust is airy and light yet decadent. It’s truly a perfect summer appetizer, side dish, or lunch!
Pair this savory vegetarian tart with my Red Pepper and Sun-Dried Tomato Pesto Pasta, Cherry Tomato Basil Pasta, Vegan Caprese Salad, or Vegan Broccoli Salad for an unforgettable summer meal.
The Ingredients and Substitutes
Please refer to the recipe card for the full list of ingredients and their quantities.
I used vegetable oil in the tart crust but you can use an equal amount of cold coconut oil or vegan butter as a substitute.
Gluten-free? Swap the all-purpose flour for gluten-free all-purpose flour, like Bob’s Red Mill Gluten-Free AP Flour.
You can use store-bought vegan puff pastry or pie dough instead of making the crust from scratch if you’d like. Thaw the dough and roll it into a rectangle with a rolling pin before laying it in the baking pan.
What Else Can I Add to a Savory Vegetable Tart?
- More herbs: In addition to the rosemary, season the zucchini slices with dried basil, thyme, and/or oregano.
- Tomatoes: Arrange thinly sliced Roma tomatoes along with the squash.
- Red chili flakes: Season the zucchini with a pinch of red pepper flakes for a subtle spicy twist.
- Vegan ricotta: Spread a generous layer of vegan ricotta cheese over the dough before adding the sliced zucchini on top.
- Vegan cream cheese: Or, instead of the ricotta, add a layer of softened vegan cream cheese.
- Vegan “egg” wash: Before baking, brush the exposed edges of the dough with a little soy milk to encourage browning.
- Vegan cheese: Garnish the baked tart with a sprinkle of vegan feta cheese, vegan parmesan, or nutritional yeast (guide to nutritional yeast).
- Lemon zest: Whisk the lemon zest from 1 lemon into the flour mixture or sprinkle it on top of the tart before baking.
How To Make a Vegan Zucchini Tart
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Whisk the flour and salt together in a mixing bowl.
Step 2: Use a pastry cutter or a fork to cut in the oil.
You’ll know the oil is distributed into the flour mixture when it resembles coarse crumbs and holds together when pinched between your fingers.
Step 3: Slowly add the water to the flour mixture.
Step 4: Mix until the dough turns into a smooth ball.
Step 5: Press the dough into the prepared baking pan.
Be patient, as pushing out the dough into an even layer may take a few minutes! Use your hands to gently press the center of the dough outwards towards the edges until it’s evenly pressed to all sides.
Wet your hands with a little water if the dough sticks to your fingers.
Step 6: Layer the zucchini and yellow squash slices in even rows on top of the dough.
Step 7: Season the zucchini and squash with olive oil, salt, pepper, and rosemary.
Step 8: Bake the zucchini tart until the crust is golden brown and the zucchini slices are cooked through. Slice and enjoy!
FAQs
Zucchini is naturally watery and salting, rinsing, and blotting the slices before baking can help you avoid making a soggy tart. You’re more than welcome to take this extra step if you’d like, but it isn’t necessary.
No, bake it uncovered to help tenderize the vegetables and encourage the dough to turn golden brown.
Yes, you can make the dough 2 to 3 days ahead of assembling and baking the tart. Once formed into a ball, wrap the dough in plastic wrap and store it in the fridge. Place it on the kitchen counter for 30 minutes before shaping it on the baking sheet so it can come down to room temperature.
No, blind baking the crust isn’t necessary in this recipe because it cooks in the same amount of time as the zucchini.
Pro Recipe Tips
- 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!
Serving Suggestions
This colorful and elegant zucchini tart would be perfect as a summer side dish, appetizer, or lunch. These summer pairing ideas will surely make your mouth water:
- Pair it with a strawberry kale salad or fattoush salad for a light lunch or dinner.
- For an extra comforting meal, enjoy each slice with a bowl of creamy vegan tomato bisque.
- Zucchini lovers should serve it with zucchini basil soup, baked zucchini fritters, or any of these 14 vegan zucchini recipes!
- Enjoy it as an appetizer before the spicy tomato basil pasta or vegan eggplant lasagna hits the table.
- Once you’re done eating, finish the meal with this summer fruit pizza!
Storage Instructions
The leftover zucchini tart will keep for up to 5 days when stored in an airtight container in the refrigerator.
The baked and cooled tart also freezes well for up to 3 months. Wrap the whole tart or individual slices in a layer of plastic wrap and aluminum foil or store it in a freezer-safe container to prevent freezer burn.
You can eat the leftovers cold or reheat them in a 350ºF toaster oven or oven for 10 minutes or until heated through.
Zucchini Tart
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
Instructions
- Preheat the oven to 375 degrees F., and lightly oil a baking sheet or 9×9 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
- 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!
I used slices of wheat bread and then made the rest of the recipe as written. It was awesome!!!
Bet it was super delicious! 🙂
Love this zucchini tart!