The savory zucchini and speck tart is a tasty and flavorful appetizer. It can become a treat for a rich aperitif, served at a buffet, or as a main dish for a family dinner. Savory tarts have the advantage of versatility: they adapt well to any situation and can be prepared simply with what’s in the fridge. The savory zucchini and speck tart is excellent both hot and warm, but in the summer season, you can serve it cold, and it will still be great.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 sheet rectangular puff pastry
- 2 zucchini, sliced
- 1.75 oz speck, cut into strips
- 2.75 oz mozzarella
- 3 eggs
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Mandoline
- 1 Mold for tarts
Steps
Wash the zucchini, dry them, remove the ends, and slice them thinly with the mandoline. Cut the mozzarella into cubes. In a bowl, beat the eggs, season with salt (not too much, or you’ll have a very flavorful tart since speck is among the ingredients), add the zucchini slices, mozzarella, and speck cut into strips. Mix well and set aside. Unroll the puff pastry and transfer it into the mold with its parchment paper. Prick the bottom with a fork and pour the filling inside. Fold the edge to create a border all around and bake in the preheated oven at 356°F for 30/35 minutes. If desired, you can also add grated Parmesan to the filling.
