Experience the joy of vibrant summer flavors with this exquisite Zucchini Tart with Ricotta and Bacon. Featuring a tender, flaky homemade crust embracing a creamy, savory ricotta filling, crowned with perfectly cooked bacon and delicate zucchini slices, this tart is a culinary masterpiece that’s surprisingly easy to create. Ideal for an elegant luncheon, a light yet satisfying dinner, or a sophisticated brunch, it promises a delightful symphony of textures and tastes.
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Life can sometimes throw unexpected curveballs, making a simple, delicious meal feel like a much-needed comfort. Lately, our household has been navigating a challenging week with a stubborn stomach bug making its rounds. It’s during these times that I truly appreciate recipes that offer both ease of preparation and immense satisfaction. Luckily, as we emerge from the tail end of this week, my thoughts have turned to more pleasant things: the promise of summer and its bountiful produce.
Though our garden plans are on hold this year, the anticipation of locally grown summer vegetables, especially an abundance of fresh zucchini, fills me with excitement. While I initially considered holding onto this recipe until zucchini season was in full swing – that delightful time when neighbors are practically giving away their garden yields – I simply couldn’t wait. This Zucchini Tart with Ricotta and Bacon has been on my mind ever since I first created it, and it’s too good not to share right away.
Embracing the Rustic Charm of a Free-Form Tart
This recipe celebrates the rustic elegance of a free-form tart, sometimes known as a galette. The beauty of a galette lies in its relaxed, unpretentious appearance – it doesn’t need to be perfect to be stunningly delicious. This makes it an ideal starting point for those who might feel intimidated by more structured pastry work. The edges are simply folded over the filling, creating a charming, imperfect border that signals homemade goodness.
The Secret to a Superb Flaky Tart Crust
While a store-bought crust can certainly be used in a pinch, I wholeheartedly recommend making the dough from scratch for this Zucchini Tart. A homemade flaky tart crust elevates this dish from good to unforgettable. The process is simpler than you might imagine, and the resulting buttery, tender texture is incomparable. The key is to keep your butter very cold and to work the dough as little as possible. This prevents gluten from overdeveloping, ensuring a light and airy crust that shatters beautifully with every bite. If you’re new to making pastry, this free-form style is incredibly forgiving, allowing for a “rustic” look that is always admired.
The Creamy Heart: Ricotta Cheese Filling
The heart of this savory zucchini tart is its luscious ricotta cheese filling. Ricotta, with its mild, creamy texture, acts as a perfect canvas for other flavors. When combined with a touch of pesto, it transforms into a fragrant, savory base that complements the fresh zucchini and salty bacon beautifully. The subtle tang of the ricotta balances the richness of the other ingredients, creating a harmonious and incredibly satisfying flavor profile that will leave you craving another slice.
The Irresistible Addition of Bacon
To give this zucchini tart a more substantial and hearty character, I’ve incorporated crispy bacon. Let’s be honest – bacon truly makes everything better! Its smoky, salty notes provide a wonderful contrast to the mild zucchini and creamy ricotta. By including bacon, this tart transcends a simple appetizer or side dish, becoming a robust and fulfilling meal perfect for lunch or a light dinner. The rendered bacon fat also adds an extra layer of flavor during the cooking process, infusing the entire dish with its delectable essence. For those seeking vegetarian options, you can easily omit the bacon or substitute it with smoked paprika for a similar savory depth.
Seasonal Zucchini: A Star Ingredient
Zucchini is undoubtedly the star of this tart. When selecting zucchini, look for firm, vibrant green squash that feel heavy for their size. Smaller to medium-sized zucchini tend to have fewer seeds and more tender flesh, making them ideal for slicing into rounds for this recipe. Their mild flavor absorbs the richness of the ricotta and bacon, and their texture softens beautifully during baking, adding a delicate bite to the finished tart. You can arrange the zucchini slices in an elegant overlapping pattern for a visually appealing presentation, or simply scatter them for a more rustic look.
Whether you choose to savor this Zucchini Tart with Ricotta and Bacon now, indulging in an early taste of summer, or save it for when your garden (or local market) overflows with fresh zucchini, you are in for a treat. This tart is a testament to how simple ingredients, thoughtfully combined, can create something truly extraordinary.
Tips for Perfecting Your Zucchini Tart
- Don’t Overwork the Dough: For a truly flaky crust, mix the dough just until it comes together. Over-mixing develops gluten, leading to a tough crust.
- Chill Time is Crucial: Allowing the dough to chill for at least an hour helps the butter solidify and the gluten relax, making it easier to roll and ensuring a tender, flaky result.
- Drain Your Ricotta: If your ricotta cheese seems particularly wet, place it in a fine-mesh sieve lined with cheesecloth and let it drain for about 30 minutes. This prevents a soggy tart filling.
- Sauté Zucchini (Optional): For even more concentrated flavor and to remove excess moisture, you can quickly sauté the zucchini rounds in a little olive oil before arranging them on the tart. This step is optional but can enhance the final texture.
- Even Slicing: Ensure your zucchini rounds are sliced to a consistent thickness for even cooking and a beautiful presentation.
- Egg Wash for Golden Edges: Brushing the crust edges with an egg wash not only gives them a beautiful golden-brown color but also adds a lovely sheen.
Serving Suggestions and Variations
This Zucchini Tart with Ricotta and Bacon is incredibly versatile. Serve it warm or at room temperature. It pairs wonderfully with a crisp green salad tossed in a light vinaigrette for a complete meal. A bowl of tomato soup or a white bean salad would also complement its flavors beautifully. For brunch, serve it alongside fresh fruit or a mimosa.
Feeling creative? Here are a few variations to inspire you:
- Vegetarian Delight: Omit the bacon and add sun-dried tomatoes, roasted red peppers, or caramelized onions for added depth.
- Cheese Please: Experiment with different cheeses. A sprinkle of Parmesan, Gruyère, or feta over the ricotta can introduce new dimensions of flavor.
- Herbaceous Twist: Beyond basil pesto, try using a sage or mint pesto, or simply mix in fresh chopped herbs like thyme, oregano, or dill into the ricotta filling.
- Spicy Kick: A pinch of red pepper flakes in the ricotta mixture or sprinkled over the zucchini can add a delightful warmth.
- Other Vegetables: Asparagus, cherry tomatoes, or thinly sliced bell peppers could also find a happy home on this tart.
This recipe truly embodies the spirit of home cooking – comforting, adaptable, and utterly delicious. Whether you’re a seasoned baker or just starting your culinary journey, this Zucchini Tart with Ricotta and Bacon is sure to become a cherished favorite.
Looking for more delightful zucchini recipes to use up your bounty?
- Sausage and Zucchini Bake: A hearty, flavorful casserole perfect for family dinners.
- Zucchini Parmesan: A lighter take on the classic eggplant dish, bursting with Italian flavors.
- Chocolate Wave Zucchini Bread: A wonderfully moist and decadent way to enjoy zucchini in a sweet treat.
- Stuffed Zucchini Boats: Creative and customizable, these boats make for a fun and nutritious meal.
- Zucchini Salad with Tomatoes: A refreshing and light salad, perfect for summer days.
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Zucchini Tart with Ricotta and Bacon
Deborah Harroun
20
30
1
1
50
6
servings
Main Dish
American
Pin
A tender, flaky crust is filled with a creamy ricotta filling, then topped with bacon and zucchini in this easy Zucchini Tart with Ricotta and Bacon that is perfect for a luncheon or a light dinner.
Ingredients
Crust:
-
1 1/4
cup
all-purpose flour -
1/2
teaspoon
salt -
1/2
cup
butter
cut into small cubes -
1/3
cup
ice water -
1
egg
Filling:
-
4
slices
thick cut bacon -
1
cup
ricotta cheese -
2
tablespoons
prepared pesto -
2
small or 1 medium zucchini
cut into rounds -
1
tablespoon
olive oil -
basil
for serving
Instructions
- To make the crust, combine the flour and salt in a medium bowl. Add the cold butter cubes, and using a pastry cutter or a fork, cut the butter into the flour until the pieces resemble small peas or smaller. Slowly add the ice water, 1 tablespoon at a time, adding just enough until the dough comes together. The exact amount of water may vary depending on humidity and flour. Form the dough into a disc and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
- Dice the thick-cut bacon, then cook in a medium skillet over medium heat until it’s browned and wonderfully crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess grease.
- In a separate bowl, combine the creamy ricotta cheese and the prepared pesto, mixing until well incorporated. This forms the savory base of your tart.
- Preheat your oven to 400ºF (200ºC) to ensure it’s ready for baking.
- Remove the chilled dough from the refrigerator and roll it into a 12-inch circle on a sheet of parchment paper. Spread the ricotta mixture evenly over the dough, leaving a 1-inch border around the edge. Sprinkle the cooked bacon over the cheese, reserving a small amount for garnish after baking if desired. Artfully arrange the zucchini rounds over the top of the bacon and ricotta. Carefully fold the edges of the dough over the filling, crimping as necessary to create a rustic border. Drizzle a tablespoon of olive oil over the zucchini. Transfer the tart, still on its parchment paper, to a baking sheet.
- In a small bowl, beat the egg with a splash of water to create an egg wash. Brush this mixture generously over the folded edges of the tart crust.
- Bake the tart in the preheated oven for approximately 30 minutes, or until the crust is beautifully golden brown and the filling is set. Allow the tart to rest for 5 minutes before slicing and serving. Garnish with fresh basil leaves just before enjoying.
Recipe Notes:
Adapted from Every Day with Rachael Ray April 2017
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition Information
Serving:
1
/6 of recipe
,
Calories:
606
kcal
(30%)
,
Carbohydrates:
32
g
(11%)
,
Protein:
17
g
(34%)
,
Fat:
44
g
(68%)
,
Saturated Fat:
22
g
(138%)
,
Polyunsaturated Fat:
8
g
,
Trans Fat:
0
g
,
Cholesterol:
148
mg
(49%)
,
Sodium:
168
mg
(7%)
,
Fiber:
2
g
(8%)
,
Sugar:
2
g
(2%)
zucchini tart, ricotta tart, bacon tart, savory tart, summer recipes