Zuc­chini, Ba­con and Pecorino Tart

Western Living - - FOOD -

Puff pas­try, fresh zuc­chini and salty pancetta is a com­bi­na­tion that is al­most im­pos­si­ble to re­sist. I some­times add a few saf­fron-hued zuc­chini flow­ers on top, mostly be­cause I think they look beau­ti­ful, though they are by no means es­sen­tial. — Skye McAlpine 1 pack­age (395 g) pre­pared puff pas­try,

thawed if frozen 4 medium or 3 large zuc­chini 1 tbsp olive oil A gen­er­ous pinch of salt ½ cup cubed pancetta 3 large eggs ¾ cup whip­ping cream ⅔ cup grated pecorino cheese 5 to 6 zuc­chini (squash) flow­ers (op­tional)

1. Pre­heat the oven to 400˚ F. Grease a 9-inch tart pan with a lit­tle but­ter or oil, then dust it with flour un­til well coated.

2. Roll out the puff pas­try into a large cir­cle and drape it over the tart pan. Press the pas­try into the nooks and cran­nies, then roll a rolling pin over the top to cut away the ex­cess pas­try. Cover the pas­try with a sheet of parch­ment pa­per and fill it with bak­ing beans or weights. Set the pan in the oven and bake for 15 min­utes, un­til dry to the touch. Re­move from the oven, dis­card the parch­ment pa­per and bak­ing beans, and bake for 3 to 5 min­utes more to crisp up the base. 3. Mean­while, roughly slice the zuc­chini into rounds 1 inch thick. Driz­zle the olive oil into a large saucepan, set on medium heat, and add the zuc­chini and salt. Cook, stir­ring, un­til the zuc­chini be­gin to colour very lightly, 3 to 5 min­utes. Toss in the pancetta and cook, stir­ring, un­til the pancetta is crisp, 3 to 5 min­utes more. 4. In a large bowl, whisk the eggs and cream with a fork, then whisk in the cheese. Sea­son with a lit­tle salt. Al­low the pancetta and zuc­chini mix­ture to cool a lit­tle (so that it doesn’t cook the eggs), then add it to the eggs and cheese, and toss well. 5. Pour the fill­ing into the pre­pared pas­try shell. If us­ing, open the zuc­chini flow­ers very gen­tly and pull out and dis­card the sta­mens. Then ar­range the flow­ers on the top of the pie, gen­tly press­ing them into the fill­ing. Bake the pie for 20 to 25 min­utes, un­til golden on top. It’s de­li­cious eaten warm from the oven or at room tem­per­a­ture. Serves 6. EX­CERPTED FROM A TABLE IN VENICE: RECIPES FROM MY HOME BY SKYE McALPINE. COPY­RIGHT © 2018 SKYE McALPINE. PUB­LISHED BY AP­PETITE BY RAN­DOM HOUSE ®, A DIVI­SION OF PEN­GUIN RAN­DOM HOUSE CANADA LIM­ITED. RE­PRO­DUCED BY AR­RANGE­MENT WITH THE PUB­LISHER. ALL RIGHTS RE­SERVED.

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