My zucchini plants are finally slowing down, and I think I’ve harvested the few remaining ones, so this will most likely be my last zucchini post for a while.  I never thought I’d cook as much zucchini as I have in the last couple of months and I’ve been very pleasantly surprised at how much I’ve enjoyed them.  This tart is no exception.  While it’s great for breakfast, this savoury tart is also great for a light supper, with a salad. Of course, omitting the bacon and using low-fat milk instead of whole milk and heavy cream will reduce the calories and make for a healthier meal.

Bacon and Zucchini Tart
Adapted from a recipe by Lisa from Story of a Kitchen
Yields 8 servings

Ingredients:
1 batch of tart dough or frozen pie crust
6 strips of bacon
1/3 cup onion, small diced
12 ounces of zucchini, small diced
1 red pepper, small diced
1 tablespoon thyme, finely chopped
1 tablespoon chives, finely chopped
3 large eggs
3 ounces milk (low fat or whole, according to preference)
2 ounces heavy cream
salt and pepper, to taste
1 cup sharp cheddar cheese, grated

Method:
Roll out dough or unroll thawed pie crust carefully and fit into a 9-inch tart pan.  Refrigerate for at least one hour.  It is preferable to use a tart pan with a removable bottom plate so that the cooked tart may easily be removed.

Preheat oven to 375 degrees.

Line the tart shell with parchment paper and fill with pie weights or beans.  Bake until the tart shell is set, about 10 minutes.  Remove the paper and weights and continue baking until the shell is golden brown, about an additional 5 minutes.  Transfer the tart pan to a wire rack and let cool completely.

While the tart shell bakes, cook bacon in a skillet over moderately high heat, stirring occasionally, until just crisp, about 6-7 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate, chop into small pieces, and set aside.  Remove all but 2 tablespoons of bacon fat from the skillet and heat over a medium-high flame.  Add the onions and cook until translucent.  Add the zucchini, red pepper, and herbs and sauté until the zucchini and red peppers soften slightly, about 5-6 minutes.  The moisture from the zucchini should loosen up the bits of bacon left on the pan for added flavor. Season with salt and pepper, to taste. Cool and set aside.

Beat the eggs and add milk and heavy cream.

Spread the cooled onion/zucchini/red pepper mixture evenly over tart shell and then sprinkle the top with bacon.  Carefully pour the egg/cream mixture in the tart shell and top with cheddar cheese. Bake until tart is set, about 40-45 minutes.  Cut into 8 servings and serve warm.