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.
1cupof Bob's Red Mill Gluten-free AP Flour (or wheat flour)
1/2teaspoonof salt
1teaspoonof crushed rosemary
1/4cupof coconut oil
1/4cup+ 1 teaspoon of water (add slowly, as needed)
2mediumzucchini/summer squash (I used one green and one yellow), sliced thinly
1/4teaspoonof salt
1/4teaspoonof white or black pepper
1Tablespoonof olive oil
1Tablespoonof balsamic vinegar
Instructions
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!
Notes
What an easy dinner with a salad, or beautiful summer appetizer for a picnic or BBQ. Drizzle with balsamic vinegar after baking and serve!