Savory Zucchini Tart : A Slice of Summer Bliss…
This Savory Zucchini Tart is excellent as an appetizer or as a satisfying main dish for the whole family. In a short time, I can put a quick dinner on the table that requires few ingredients. Among the savory pies I often make, this is one of the best, and it has a distinctly summery flavor thanks to the presence of zucchini, which are in season during this period.
Of course, there are endless variations to this zucchini tart recipe. You can add bacon or speck, or even lots of provolone for the stringy effect that everyone loves. But enough talk, let’s see how to make this savory zucchini tart – you’ll see it’ll be gone in no time!
Ingredients :
- 1 roll of puff pastry
- 2 medium zucchini
- 70g (2.5 oz) cooked ham (diced)
- 1 clove of garlic
- 1 egg
- 200ml (6.8 fl oz) heavy cream
- 40g (1.4 oz) grated Parmesan cheese
- Salt to taste
- Pepper to taste
How to make Savory Zucchini Tart:
- Wash the zucchini/courgettes, trim the ends, and slice them into rounds. Place them in a pan with the diced ham, a clove of garlic, and a little oil.
- Let everything sauté for a few minutes, then add half a glass of water and a pinch of salt.
- Cook for 5-7 minutes, then set aside.
- In a bowl, beat the egg.
- Add the cream, a drizzle of oil, and the grated Parmesan. Mix well with a fork.
- Line a baking dish with parchment paper (I recommend not using the one that comes with the dish as it tends to burn) and prick the bottom with a fork.
- Add the sautéed zucchini/courgettes and ham to the pastry.
- Pour the liquid mixture of cream and cheese over the top (if you want to lighten it, you can add 50ml of milk or water to the mixture).
- Roll up the edges of the puff pastry.
- Bake at 200°C (400°F) for 30 minutes in a static oven, placing the dish in the lower part of the oven.
- Once ready, remove the tart from the oven, let it cool, and then serve.
Bon Appétit!
