Simple and delicious: recipe for zucchini tart with pancetta and pecorino

You know it by now: I love simple recipes that use just a few ingredients and taste delicious. And that's exactly how this recipe for zucchini tart works, because the tart is quick to make and incredibly tasty. I got the recipe - just slightly modified - from one of my favorite cookbooks "At the Table in Venice" by Skye McAlpine (unauthorized advertising) and I'm thrilled with how delicious zucchini can taste.

Anyone who says that zucchini doesn't taste like anything hasn't tried this recipe yet. ;-)

This zucchini tart tastes very tasty and is easy to prepare

You need this:

• a round, rolled out puff pastry

• 2 tbsp olive oil

• 3 large zucchini

• approx. 100 g pancetta or bacon

• 3 eggs

• 180-200g double cream

• approx. 60 g Pecorino or another recent cheese

• salt and pepper

This is what you have to do for the tart base:

• Preheat the oven to 200 degrees

• Place the puff pastry with the baking paper in a suitable, round tray

Blind baked puff pastry base for the zucchini tart

• Now there are two ways to blind bake the dough:

1. You take the next smaller round baking tray and place it on the dough so that only the edge of the dough shows between the two sheets - that's how I did it

2. Or you can cut out a circle from additional baking paper, place it on the dough and cover it with dried legumes

• Now blind bake the dough with one of the two variants for 15 minutes

• Then remove the top round baking tray or the legumes and bake the tart base on its own for another 2-3 minutes

• Then take it out of the oven and let it cool down a bit

Fry the zucchini slices with the bacon or pancetta

This is how you finish preparing the tart:

• Now cut the zucchini into slices approx. 8 mm thick

• Now take the pancetta or the bacon slices and cut them into strips approx. 1 cm wide

• Heat the olive oil in a pan and fry the zucchini slices with a little salt until they turn a little brown - this takes about 3-5 minutes

• Now add the pancetta or bacon slices and fry them for about 4 minutes until they are crispy

• Remove the pan from the heat and let the mixture cool slightly

The Pecorino gives the tart a special touch - but you can also use other cheese

• Now mix the double cream with the eggs using a whisk, grate the cheese and season the mixture with salt and pepper

Of course, you can also use normal grated cheese according to your taste. But I really like the Pecorino and it gives the tart a special kick.

• Now spread the zucchini and bacon mixture evenly over the tart base and pour the egg and cheese icing over it

Distribute the zucchini slices and bacon strips evenly and pour the egg glaze over them

• Now put the tart in the oven for 20-24 minutes and bake it at 200 degrees until it is golden brown

• Take the tart out of the oven and serve it hot or lukewarm - but it also tastes delicious cooled to room temperature - enjoy your meal!

Enjoy the tart!