Zucchini Tart with Bacon
This tart calls for the same procedures as the Tomato Tart , with a different but equally summery—and, with its bit of curry powder, more unusual—topping.
- 2 cups flour, plus more for rolling the dough
- 1 egg
- Salt and black pepper to taste
- 8 tablespoons (1 stick) butter at room temperature
- Extra virgin olive oil as needed
- ½ cup diced bacon
- 4 to 6 medium zucchini, thinly sliced or shredded
- 1 teaspoon curry powder, or to taste
Instructions:
1. Follow steps 1 and 2 in the Tomato tart recipe to make the crust.
Meanwhile, put 2 tablespoons olive oil in a large skillet over medium heat; a minute later, add the bacon and cook, stirring occasionally, until it is lightly but not completely browned; remove from the skillet with a slotted spoon and add the zucchini. Cook, stirring occasionally and sprinkling with salt and pepper, until it shrivels and its liquid evaporates. Stir in the curry powder, then taste and adjust the seasoning.
Set the oven at 400°F. Spread the crust with the zucchini and scatter the bacon over it. Bake the tart for about 30 minutes or until the zucchini has browned somewhat and the crust is golden, adjusting the heat as necessary. Serve hot or warm; this does not keep very well.