Rosemary Zucchini Tart
Try this Rosemary Zucchini Tart recipe.
Try this Rosemary Zucchini Tart recipe.
- 1/4 cup coconut oil
- 1/4 tsp salt
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup bob's red mill gluten-free ap flour (or wheat flou
- 1 tsp crushed rosemary
- 1/4 cup + 1 tsp water (add slowly as needed)
- 2 medium-large zucchini/summer squash (i used one green and one y sliced thinly
- 1/4 tsp white or black pepper
- Carbohydrate 3.15183500549364 g
- Cholesterol 0 mg
- Fat 57.7893500474344 g
- Fiber 0.170450004577637 g
- Protein 0.145785000158067 g
- Saturated Fat 47.5262660399787 g
- Serving Size 1 1 recipe (74g)
- Sodium 3.77650000744842 mg
- Sugar 2.981385000916 g
- Trans Fat 3.30159900275243 g
- Calories 515 calories
Step-by-step
- 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.
- 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!
A Weeknight Wonder: My Rosemary Zucchini Tart
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending to-do list, a quick and satisfying dinner is often a lifesaver. That's where this Rosemary Zucchini Tart comes in. It's a recipe that's become a staple in my weeknight rotation, a testament to the fact that healthy eating and busy schedules aren't mutually exclusive. This tart isn't just about convenience, though; it's about flavor and the simple joy of creating something beautiful and delicious from humble ingredients. The vibrant green zucchini slices, glistening with olive oil and kissed by the fragrant rosemary, transform a simple tart into a culinary masterpiece. It's a dish that effortlessly balances savory and herbaceous notes, proving that sophisticated flavors don't require hours in the kitchen.
The beauty of this recipe lies in its simplicity. The crust comes together quickly, requiring minimal effort and only a few basic ingredients. I usually make the crust while the oven is preheating, a small task that feels more like a mindful moment than a chore. The filling is even easier—thinly sliced zucchini and squash arranged artfully on the crust. A drizzle of olive oil, a sprinkle of rosemary, sea salt, and pepper, and it’s ready for the oven. While it bakes, the intoxicating aroma fills my kitchen, a promise of the delicious meal to come. It's a recipe that's easily adaptable, too. I often swap out the zucchini for other summer vegetables, experimenting with different combinations depending on what's freshest at the farmer's market. Sometimes, I add a sprinkle of feta cheese for a tangy twist, or even some sun-dried tomatoes for a burst of umami. The possibilities are endless, making this tart a versatile and endlessly enjoyable dish.
Beyond its practicality and deliciousness, this tart also offers a sense of accomplishment. In the midst of a busy day, taking the time to prepare a homemade meal, even a simple one, feels incredibly rewarding. It's a small act of self-care, a way to nurture both my family and myself. The process of creating something from scratch, something beautiful and healthy, is a quiet joy. It’s a reminder that even in the chaos of daily life, there’s always room for deliciousness and the simple pleasures of home cooking. And that's why this Rosemary Zucchini Tart will continue to hold a special place on my dinner table, a symbol of both nourishment and self-care.
This Rosemary Zucchini Tart is more than just a recipe; it's a testament to the power of simple, wholesome ingredients and the joy of creating something delicious and nourishing in the midst of a busy life. The fragrant rosemary, the tender zucchini, the crisp crust—each element contributes to a harmonious blend of flavors that leaves you feeling satisfied and energized. It's a dish that celebrates the beauty of simplicity, proving that healthy eating can be both easy and incredibly rewarding.
Tips and Variations:
- Gluten-Free Option: Use a gluten-free flour blend for the crust.
- Cheese Please: Add crumbled feta or goat cheese for extra flavor.
- Veggie Swap: Substitute other summer squash varieties like yellow squash or pattypan squash.
- Herb Garden: Experiment with other herbs like thyme or oregano.
- Spice It Up: A pinch of red pepper flakes adds a pleasant kick.
This Rosemary Zucchini Tart is a keeper—a recipe I’ll be making again and again. It’s a perfect balance of simplicity and sophistication, a dish that’s both visually appealing and incredibly tasty. I hope you enjoy it as much as I do!
