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Zucchini, Bacon, and Pecorino Tart.

Zucchini, Bacon, and Pecorino Tart | #zucchini #spring #summer #brunch

Have I ever shared with you guys my desire to travel to Italy? I’m sure that I have, but after reading A Table in Venice, my desire is now pretty much just a full-blown NEED. But then, let’s be real, who doesn’t want to travel to Italy? From what I read, see, and hear, Italy is a pretty magical place, full of history, beautiful landscapes, and um, PIZZA, and PASTA, and ok, BURRATA too.

Clearly, I have my priorities straight, right? Right.

In all seriousness, Italy is majorly on my travel bucket list. Asher has been begging for me to take her for at least a year. Ever since I had her watch that Mary Kate and Ashley movie, “When In Rome”, she’s been dying to go. Like DYING. She said if I take her that she’ll try any new food at least once, even the stinky cheeses (I’ll believe that when I see it). She also said that we need to go to Rome and see the Colosseum, the Leaning Tower of Pisa, Venice, St. Peter’s Cathedral and every other landmark along the way. It’s funny, Asher may only be nine, but she sure knows how to sell someone on taking her to Italy. Things were way too crazy last summer/fall with the cookbook release, so maybe we’ll make it there this year. I hear that autumn is the best time to go?

Zucchini, Bacon, and Pecorino Tart | #zucchini #spring #summer #brunch

The inspiration behind all this Italy talk comes from one of the most gorgeous cookbooks, A Table in Venice by Sky McApline. As you might guess, the recipes in Sky’s new cookbook are all inspired by her life in Venice, Italy. For those of you unfamiliar with Sky and her story, you need to read her blog or check out her Instagram. Sky lives a pretty incredible lifestyle, splitting her time between Venice and London. In my eyes, Sky’s life is truly a real life Italian fairytale. Just one glance through her Instagram feed and you’ll understand what I’m talking about.

When I received Sky’s book in the mail, it came with the sweetest hand written note. I cannot remember the last time I received a hand written note, but I think we all need to commit to writing out more notes, sealing an envelope, and sending them out more often. There’s something so much more personal and special about a hand written note. No email will ever be able to live up to the special touch that a hand written note brings.

Her note was the perfect way to introduce her cookbook, and after reading it, I dove into the book with wide eyes, flipping through page by page. The photos are simply stunning. Venice looks like the most incredible city in all the land, and the food looks even more incredible. I mean, some of Italy’s best recipes come out of Venice after all.

Zucchini, Bacon, and Pecorino Tart | #zucchini #spring #summer #brunch

Zucchini, Bacon, and Pecorino Tart | #zucchini #spring #summer #brunch

As you can imagine, I had a really hard time choosing a recipe to share today. There are so many that I’m dying to make, as the book is full of recipes from brunch, to lunch, to dinner, to dessert. But this spring-like tart was calling my name. It’s buttery, flaky, cheesy, filled with veggies, and balanced with a little salty bacon. Not sure it really gets better than that.

This tart recipe involves store bought puff pastry, which makes things very easy (because no one really wants to make homemade pastry dough) and the filling is made up of a heck of a lot of zucchini, eggs, bacon, and pecorino cheese. It’s has simple Italian flavors, and it’s so delicious.

Sky suggested topping the tart with zucchini blossom flowers. If you know me, then you know that zucchini blossoms are totally my kind of touch, so I of course went with Sky’s suggestion. I also garnished my tart with a bit of basil for a pop of bright green color…

Nothing short of perfect.

Zucchini, Bacon, and Pecorino Tart | #zucchini #spring #summer #brunch

With Mother’s Day right around the corner, I have already added this tart to my menu. It’s a great make ahead dish to serve as a main for brunch or a side for dinner. Or, if you’re like me, you can make it tonight and eat it with a side salad for dinner. As you guys know, cheese, veggies, and eggs are totally my kind of meal.

Cannot wait.

Until then, make sure to check out Sky’s new cookbook, A Table in Venice. It’s a coffee table book, with recipes you’re all going to love.

Zucchini, Bacon, and Pecorino Tart | #zucchini #spring #summer #brunch

Zucchini, Bacon, and Pecorino Tart

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories Per Serving: 638 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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.


Recipe reprinted with permission from A Table in Venice by Skye McApline. 
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Zucchini, Bacon, and Pecorino Tart | #zucchini #spring #summer #brunch

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  1. This looks delicious! Can’t wait to try it!
    Is this something I could make ahead of time? Or would it need to be served freshly baked?

    1. Hey Danielle,
      Thanks so much! Yes, this is something you want to serve freshly baked. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    Made this during covid “pause.” Fortunately I already had puff pastry in my freezer. There was no way I would be able to find zucchini blossoms in NY in early May so I used sliced zucchini and mushrooms along with bacon. Yummy! Served it along with an instapot lentil soup. We are still having below average temps so it was a nice meal for a cold day!

  3. I used the base recipe substituted asparagus for zucchini. It was fabulous. Also added a little extra peppers (red, black, and habanero powder). It was great! Thank you so much

    1. HI! I did not pre-bake with pie weights. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  4. Hi. I was wondering the recipe calls for a 9″ tart but the pic is a rectangle? What pan did you use for that?

    1. I actually just rolled my dough into a rectangle and didn’t use a pan. Either a pan or no pan works great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. 5 stars
    Every single picture you take blows me away. Your food looks amazing and is amazing. I come to your blog weekly and can’t wait to try this!

  6. 5 stars
    I just made this and it is DELISH! I added a few sprouts on top (after it was done in the oven) just for a little freshness, and since I sadly couldn’t find the zucchini blossoms, but otherwise would not change a thing. I’ll definitely make it again!

  7. 5 stars
    I love that you used zucchini blossoms in this dish. It adds such beautiful texture. And who doesn’t love working with puff pastry. Such a simple but elegant dish! Thanks for posting!

  8. 5 stars
    Italy is as beautiful as your works ! Autumn is the best to visit since summers are extremely hot, that is true. But if you do not have strict schedule, you may stay to experience all seasons 🙂