Rosemary Zucchini Tart

This tart is a simple gluten-free rosemary crust, press it into a small baking sheet, and layer with rows of colorful zucchini and squash.


– 1 C of Bob's Red Mill Gluten-free AP Flour (or wheat flour) – 1/2 tsp of salt – 1 tsp of crushed rosemary – 1/4 C of coconut oil – 1/4 C + 1 teaspoon of water (add slowly, as needed) – 2 medium zucchini/ squash, sliced thinly – 1/4 tsp of salt – 1/4 tsp of white or black pepper – 1 tbsp of olive oil – 1 tbsp 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!