Zucchini Tarte with Bacon
Elevate your brunch game with this irresistible Zucchini Tarte with Bacon, a savory masterpiece that combines flaky puff pastry, creamy eggs, and the smoky richness of crispy bacon. Thinly sliced zucchini and a touch of garlic are lightly sautéed to enhance their natural flavors, while Parmesan cheese and fresh thyme bring a gourmet flair to this dish. The luscious egg and cream filling ties everything together, creating a beautifully golden and custardy tart that’s sure to impress. Perfect for brunch, lunch, or even a casual dinner, this easy-to-follow recipe comes together in just an hour and serves six hearty portions. Whether you’re entertaining guests or treating yourself, this zucchini and bacon tart is comfort food with an elegant twist.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 6 slices bacon
- 1 sheet puff pastry
- 3 eggs
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 375°F (190°C).
Roll out the puff pastry sheet on a lightly floured surface and press it into a 9-inch tart pan. Trim any excess pastry hanging over the sides and prick the base with a fork. Set aside in the refrigerator while preparing the filling.
Slice the zucchinis into thin rounds, about 1/8-inch thick. Finely mince the garlic.
In a skillet over medium heat, add the olive oil and cook the bacon slices until they are crispy. Remove the bacon from the pan and let it cool on a paper towel-lined plate. Once cool, crumble the bacon into small pieces.
In the same skillet, add the minced garlic and zucchini slices. Sauté for 3-4 minutes until the zucchini begins to soften. Season lightly with salt and pepper, then remove from heat.
In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, thyme, salt, and black pepper until well combined.
Retrieve the pastry-lined tart pan from the refrigerator. Scatter half of the crumbled bacon across the base, followed by an even layer of the sautéed zucchini.
Pour the egg and cream mixture over the zucchini and bacon in the tart shell, ensuring it fills the shell evenly.
Top with the remaining bacon crumbles.
Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and let cool for 10 minutes before serving. Slice into wedges and enjoy!
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 7987 mg | 347% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 27.9 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1068 mg | 82% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1371 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
