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.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Slice the zucchinis into thin rounds, about 1/8-inch thick. Finely mince the garlic.

Step 4

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.

Step 5

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.

Step 6

In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, thyme, salt, and black pepper until well combined.

Step 7

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.

Step 8

Pour the egg and cream mixture over the zucchini and bacon in the tart shell, ensuring it fills the shell evenly.

Step 9

Top with the remaining bacon crumbles.

Step 10

Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.

Step 11

Remove from the oven and let cool for 10 minutes before serving. Slice into wedges and enjoy!

Nutrition Facts

Serving size	997.6 grams (997.6g)

Amount per serving	% Daily Value*
Calories	2132

Total Fat 170.30g	218%
Saturated Fat 88.30g	442%
Polyunsaturated Fat 4.60g
Cholesterol 934mg	311%
Sodium 7987mg	347%
Total Carbohydrate 55.50g	20%
Dietary Fiber 4.20g	15%
Total Sugars 27.90g
Protein 74.70g	149%

Vitamin D 131IU	653%
Calcium 1068mg	82%
Iron 6mg	33%
Potassium 1371mg	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.

Source of Calories

Fat: 74.6%

Protein: 14.6%

Carbs: 10.8%