Zucchini Tart
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.
Servings: 4 servings
Calories: 285kcal
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 9x9 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!
Nutrition
Calories: 285kcal | Carbohydrates: 28g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 443mg | Potassium: 296mg | Fiber: 2g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 2mg
