Zucchini Flower Tart Recipe

Name: Zucchini Flower Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie pastry; 30 courgette flowers; 1 3/4 ounces bacon; pancetta; 2 eggs; 1 cup milk & cream or a combination of both; 1 3/4 ounces grated cheese choice; salt; pepper; grated nutmeg

Servings: persons

1
Preheat your oven at 180u00b0C/350u00b0F.
2
Wash your courgette flowers by putting them under gentle running water, and let them air dry.
3
Roll or press your pastry into your dish and blind bake for about 20 minutes.
4
In a pan, fry the bacon until crispy and set aside on a plate lined with kitchen paper.
5
In a bowl, mix your eggs, milk/cream, salt, pepper and nutmeg. Once well combined, add the grated cheese.
6
Remove your pastry from the oven and line the bottom with the bacon.
7
Gently pat dry the courgette flowers with kitchen paper or towel (be careful, they can stain your towel), and place them on top of the bacon in a nice circle, with the tops of the flowers pointing inwards.
8
Carefully pour the egg mix over the flowers.
9
Bake at 180u00b0C/350u00b0F until golden brown, about 30 minutes.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pie pastry, 30 courgette flowers, 1 3/4 ounces bacon, pancetta, and more.

Yes, Zucchini Flower Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Flower Tart

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