This zucchini tart with bacon is a rustic french dish that makes for a fun twist on serving squash!
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In our recent French feast date night, we did a couple veggies to go with the lovely coq au vin. One that struck my fancy was a zucchini tart. I’m pretty inexperienced when it comes to tarts, and one with bacon looked like a good place to start!
The zucchini tart wasn’t very complicated. If you wanted to make it even faster, you could grab a store bought pie crust, but with three ingredients you can’t get much simpler. The curry is subtle but adds a little pop. This way of prepping zucchini (even without the “tart” part) merits a repeat!
Again, this recipe comes from Mark Bittman’s Best Recipes in the World.
Combine flour & egg, the use your fingers to combine the butter into it.
Add cold water little by little until it can form a ball. Cover and stick in the fridge for half an hour.
Press the dough out into a greased pie pan and bake for 10 minutes.
While it’s baking, dice up the bacon! Then brown it in a skillet.
Take it out when it’s just starting to color, and set aside. (This may be a touch too far done!)
Slice up 4 or 5 zucchini – thin is best, but evenly sliced is essential.
Saute the zucchini on the stove. Once they’re wilted and lightly cooked, sprinkle with curry powder. Transfer into the crust, sprinkle with bacon and bake for 25 minutes!
These are all from Mark Bittman’s The Best Recipes in The World. It’s perfect for date night cooking!
ZUCCHINI TART WITH BACON
- 2 cups flour
- 1 egg
- salt & pepper
- 8 tbsp (1 stick) unsalted butter at room temperature
- ice water
- olive oil
- 1/2 cup diced bacon
- 4-6 medium zucchini, sliced thin
- 1 1/2 tsp curry powder
- Combine the flour & egg in a bowl with a pinch of salt. Either with your hands or in a food processor mix the butter into the dough until incorporated (don’t overbeat!).
- Add ice water, one tbsp at a time, until the dough forms a ball. I used about 2 this time. Refrigerate for a half hour if possible.
- Preheat the oven to 450°F. Grease a 12 inch pie pan and roll out and place (or press out with your hands) the dough into the pan. Bake 10 minutes – it should be just beginning to color. Take out of the oven and set aside.
- While the crust is cooking, add 1-2 tbsp olive oil to a skillet and cook the bacon. Once it’s lightly browned, remove and set aside. Add the zucchini to the skillet. Cook with salt & pepper until the liquid has evaporated and the zucchini has shriveled. Add curry powder to taste.
- Turn oven down to 400°F. Put zucchini in the crust and scatter bacon on top. Bake the tart for 25-30 minutes, until zucchini and crust has browned properly.
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