Experience the perfect blend of creamy ricotta, crispy bacon, and fresh zucchini nestled in a tender, flaky crust. This easy Zucchini Tart with Ricotta and Bacon is a versatile dish, ideal for a memorable luncheon, a light yet satisfying dinner, or even a delightful brunch offering. Its rustic charm and irresistible flavors are sure to impress!
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An Irresistible Zucchini Tart: The Ultimate Summer Delight
There are some weeks that simply challenge you, weeks you eagerly await to bid farewell. Recently, my household navigated through one such period, with a relentless bug making its rounds. It started with the kids, then made its way to me, completely sidelining me for a day. Just as I started feeling better, my husband was hit. It was a tough week for everyone, reminding us how quickly a simple joy, like a delicious home-cooked meal, can uplift spirits and bring comfort.
After a week of sickness and recovery, what truly energizes me is the anticipation of summer’s bounty. While setting up our own garden isn’t on the cards this year, my dreams of lush vegetables and vibrant flavors remain strong for next season. In the meantime, I plan to fully embrace local farmer’s markets, stocking up on the freshest seasonal produce. And at the top of my list? Zucchini, in abundance!
Why This Zucchini Tart Recipe Can’t Wait
Initially, I intended to save this Zucchini Tart recipe for the peak of zucchini season—that glorious time when gardens and markets are overflowing, and everyone is searching for creative ways to utilize this prolific vegetable. However, this tart is so incredibly good, so utterly delightful, that I simply couldn’t keep it to myself any longer. It’s been on my mind since the moment I first tasted it, a testament to its simple elegance and satisfying flavors.
The Secret to a Perfect Zucchini Tart: The Flaky Crust
This recipe features a beautiful, rustic free-form tart. While a store-bought crust offers convenience in a pinch, I wholeheartedly recommend making the dough from scratch. A homemade crust elevates this Zucchini Tart from good to extraordinary, providing that truly tender, flaky texture that complements the creamy filling perfectly. If you’re new to making pie or tart crusts, don’t be intimidated! This free-form style is incredibly forgiving, making it an excellent starting point for beginners. Its rustic nature means perfection isn’t the goal; charming imperfection is part of its appeal. A good crust is the foundation of any great tart, and this one delivers an unforgettable experience.
To achieve the ideal flaky texture, ensure your butter is very cold and work quickly to avoid overworking the dough. The chilling time is crucial for developing flavor and preventing the dough from becoming too sticky. Once you’ve mastered this simple crust, you’ll find yourself reaching for it again and again for both sweet and savory applications.
The Hearty Filling: Ricotta, Pesto, Zucchini & Bacon
The star ingredients of this Zucchini Tart come together in a symphony of flavors and textures. A creamy base of ricotta cheese, brightened with a hint of savory pesto, creates a rich yet fresh foundation. This combination beautifully contrasts with the mild sweetness of the zucchini. To add a truly satisfying depth and heartiness, I’ve incorporated crispy, thick-cut bacon. Bacon isn’t just an addition here; it’s a flavor enhancer, transforming this tart into a more substantial meal. Its salty, smoky notes perfectly balance the creamy ricotta and earthy zucchini, ensuring every bite is packed with deliciousness.
This thoughtful inclusion of bacon means this Zucchini Tart can easily transition from a delightful appetizer to a fulfilling main course for lunch or a light dinner. Pair it with a simple green salad for a complete and effortless meal. The versatility of this tart makes it a fantastic option for various occasions, from casual family meals to more formal gatherings.
Tips for Making Your Zucchini Tart Perfect
- Choosing Zucchini: Opt for small to medium-sized zucchini. Larger zucchini tend to have more seeds and a higher water content, which can make your tart watery.
- Preventing a Soggy Bottom: To ensure your crust remains flaky, you can lightly salt the zucchini slices and let them sit for about 15-20 minutes. This draws out excess moisture. Pat them thoroughly dry with paper towels before arranging them on the tart.
- Pesto Variations: Feel free to experiment with different types of pesto! Sun-dried tomato pesto or even a walnut pesto could offer an exciting twist on the flavor profile.
- Vegetarian Option: For a delicious vegetarian version, simply omit the bacon. You could add toasted pine nuts or a sprinkle of smoked paprika for extra depth.
- Serving Suggestions: This tart is fantastic served warm or at room temperature. It pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette or a light tomato soup.
Whether you decide to wait for the summer’s overflowing zucchini harvest or crave a taste of sunshine in your kitchen today, this Zucchini Tart with Ricotta and Bacon promises to deliver a truly satisfying and memorable culinary experience. It’s a dish that embodies comfort, freshness, and the simple joy of good food.
More Delicious Zucchini Recipes to Explore
If you love zucchini as much as we do, you’re in luck! Here are some other fantastic ways to enjoy this versatile vegetable:
- Hearty Sausage and Zucchini Bake
- Classic Zucchini Parmesan
- Decadent Chocolate Wave Zucchini Bread
- Savory Stuffed Zucchini Boats
- Refreshing Zucchini Salad with Tomatoes
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Zucchini Tart with Ricotta and Bacon
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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 butter cubes, and using a pastry cutter or a fork, cut the butter into the flour until the pieces are the size of a pea or smaller. Slowly add the water, 1 tablespoon at a time, adding just enough to bring the dough together. (You may need a little less water or a little more water depending on external circumstances.) Form into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour.
- Dice the bacon, then cook in a medium skillet over medium heat until browned and crispy. Transfer to a paper towel-lined plate to drain excess fat.
- In a separate bowl, thoroughly combine the ricotta cheese and the pesto until smooth.
- Preheat your oven to 400ºF (200ºC).
- 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, ensuring you leave a 1-inch border around the edges. Sprinkle the cooked bacon over the cheese filling, reserving a small amount for garnish after baking if desired. Arrange the zucchini rounds artfully over the top. Gently fold the edges of the dough over the filling, crimping them as needed to create a rustic border. Drizzle the olive oil lightly over the zucchini. Carefully transfer the tart, still on the parchment paper, to a baking sheet.
- In a small bowl, whisk the egg with a splash of water to create an egg wash, then lightly brush this mixture over the folded edges of the 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 cool for about 5 minutes before slicing and serving. Garnish with fresh basil leaves before presenting.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts.