Zucchini, Bacon, and Pecorino Tart
Ingredients
The tart base
-
1
sheet
frozen puff pastry, thawed
The filling
-
3-4
medium
zucchini, chopped
-
1
tablespoon
extra virgin olive oil
-
kosher salt
-
½
cup
cubed bacon or pancetta
-
3
large
eggs
-
½
cup
heavy cream
-
½
cup
grated pecorino cheese
-
zucchini blossoms
for topping (optional)
Instructions
- Preheat the oven to 400°F and prepare a 9-inch tart pan.
- Roll out the puff pastry and fit it into the tart pan, trimming the excess.
- Cover the pastry with parchment and fill with weights, then bake for 15 minutes.
- Remove the weights and bake for an additional 3 to 5 minutes until crisp.
- Sauté the zucchini in olive oil with salt until lightly colored, then add the bacon and cook until crisp.
- In a bowl, whisk together the eggs, cream, and cheese, then mix in the cooled zucchini and bacon.
- Pour the filling into the pastry shell and top with zucchini blossoms if using.
- Bake for 20 to 25 minutes until golden, then serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
638
Total fat
45g
Total carbohydrates
30g
Total protein
23g
Sodium
600mg
Cholesterol
180mg
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