Zucchini, Bacon, and Pecorino Tart

4.70 from 23 votes

Zucchini, Bacon, and Pecorino Tart

Buttery, flaky, cheesy, filled with veggies, and balanced with a little salty bacon. Not sure it really gets much better than that!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 638kcal

Author: Tieghan Gerard

Ingredients

1 sheet frozen puff pastry, thawed
3-4 medium zucchini, chopped
1 tablespoon extra virgin olive oil
kosher salt
1/2 cup cubed bacon or pancetta
3 large eggs
1/2 cup heavy cream
1/2 cup grated pecorino cheese
zucchini blossoms, for topping (optional)

Instructions

1. Preheat the oven to 400 degrees. Grease a 9-inch tart pan with a little butter or oil, then dust it with flour until well coated.
2. Roll out the puff pastry into a large circle and drape it over the tart pan. Press the pastry into the nooks and crannies, then roll a rolling-pin over the top to cut away the excess pastry. Cover the pastry with a sheet of parchment paper and fill it with baking beans or weights. Set the pan in the oven and bake for 15 minutes, until dry to the touch. Remove from the oven, discard the parchment paper and baking beans, and bake for 3 to 5 minutes more to crisp up the base.
3. Meanwhile, roughly slice the zucchini into 1 inch thick rounds. Drizzle the olive oil into a large saucepan, set on medium heat, and add the zucchini and salt. Cook, stirring until the zucchini begin to color very lightly, 3 to 5 minutes. Toss in the pancetta and cook, stirring until the pancetta is crisp, 3 to 5 minutes more.
4. In a large bowl, whisk the eggs and cream with a fork, then whisk in the cheese. Season with a little salt. Allow the pancetta and zucchini mixture to cool a little (so that it doesn’t cook the eggs), then add it to the eggs and cheese, and toss well.
5. Pour the filling into the prepared pastry shell. If using, open the zucchini blossoms very gently and pull out and discard the stamens. Then arrange the flowers on the top of the pie, gently pressing them into the filling. Bake the pie for 20 to 25 minutes, until golden on top. It’s delicious eaten warm from the oven, or at room temperature.

Notes

Recipe reprinted with permission from A Table in Venice by Skye McApline.

Nutrition