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
Step 1
Preheat oven to 375 degrees, lightly oil small baking sheet or pan (I used 9"x9") with a bit of oil.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove from oven and let cool. Cut into squares and drizzle lightly with balsamic vinegar if desired. Serve immediately, or at room temperature. Enjoy!