kinda looks like pizza when you take the aerial view, doesn’t it? it’s really a zucchini and bacon tart, yes siree! bought a whole bunch of zucchinis at the farmers’ market the other day. they were green, slender and smelled like zucchini. decided to incorporate the young vegetables into some baked goods.
i thought it came out quite well, although for version 2.0, i might just pick up some baby tomatoes to plop in for extra colour.
|Pâte Brisée||½ pâte brisée recipe (here’s the occasion where you defrost the other half of the pâte brisée recipe you had been saving)|
|Zucchini||2 medium sized zucchinis, sliced into ¼ inch discs|
|Bacon||100-150g of bacon, cut into lardons|
|Eggs||2 large eggs|
|Salt & Pepper||1-2 tsp each|
- Prepare blind baked tart shell. (see steps 1-6 of apple, pear and almond cream tart recipe)** except during the last 5 minutes of baking (step 5) glaze the tart shell with a little egg wash. Bake for an additional 5 minutes. The egg wash will make the tart more “moisture-proof.”
- While waiting for the tart shell to cool, lightly saute bacon lardons until most of the fat has been rendered but before the bacon becomes crispy. Remove bacon from pan and let it cool on a dry paper towel so as to soak up the excess fat.
- Arrange the zucchini discs inside the cooled tart shell. I got roughly 2 layers from 2 sliced zucchinis.
- Sprinkle cooled bacon on top of the zucchini.
- In a small bowl, mix together creme fraiche, milk and eggs. The creme fraiche might appear in little clumps but that’s okay. Add in salt and pepper depending on your taste.
- Carefully pour the custard into the tart shell until it is about 80% full. The custard will puff a bit when it bakes. I might also recommend bringing the tart tray to the oven and then pouring in the custard, so as to minimize spillage.
- Bake at 350ºF for about 45 minutes to 1 hour or until the custard has set.