Rosemary Zucchini Tart

Dishes like this, that 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!

Ingredients

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

Method