The Savory Zucchini and Pancetta Tart: the rustic dish that solves dinner.
Looking for a weekend dinner idea that isn’t the usual pizza?
This savory zucchini and pancetta tart was born exactly for that: from the desire to bring something different, tasty and incredibly savory to the table without spending hours at the stove.
It’s one of those last-minute dinner recipes that, once tried, earns a permanent place in the family recipe book because it combines practicality with the goodness of simple ingredients.
In this version I propose a clever shortcut: I used a ready-made rectangular pizza dough base.
Why this choice? I love the more rustic texture and the lightness that a leavened dough gives compared to puff pastry.
However, if you love tradition and homemade dough, you can easily prepare pizza dough following my tried-and-true recipe: the result will be even softer and more authentic.
Some people often ask me: “Can I use puff pastry?”.
Certainly! If you prefer a flakier, crunchier texture, puff pastry is an excellent alternative.
I use it less frequently because I prefer solutions with less fat, but the mix of zucchini and pancetta is so well balanced that it pairs wonderfully with whatever base you choose.
The secret to this rustic tart is the contrast of flavors.
The zucchini, sweet and delicate, meet the bold character of smoked (or sweet) pancetta depending on your taste.
It’s a classic Mediterranean pairing that never gets old and guarantees great results even if you have unexpected dinner guests. Serve it hot, just out of the oven, or warm as an appetizer during a friendly aperitif.
If you’re looking for an even quicker idea and love the crunch of puff pastry, don’t miss my latest creation: the Rustic Onion Puff Tart, a burst of flavor ready in minutes!
Whatever you choose, remember: imagination is the main ingredient in the kitchen. Make this tart, bring it to the table and you’ll see… it will be a guaranteed success!
Calories about 746 per person
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Savory Zucchini and Pancetta Tart
- 1 sheet Pizza dough sheet
- 5 Medium zucchini (about 1.1 lb)
- 7 oz Cured pancetta (about 7 oz)
- to taste Salt
- to taste Pepper
- 2 tbsp Extra virgin olive oil
- 2 Medium eggs
- 1.8 oz Grated Parmigiano-Reggiano (about 1/2 cup)
- 1.7 fl oz Milk (about 3 tbsp + 1 tsp)
- 3.5 oz Spicy provolone cheese (about 3.5 oz)
- 1.4 oz Mozzarella (crumbled, about 1/3 cup)
Tools
- 1 Baking pan
Preparation of the Savory Zucchini and Pancetta Tart
Heat the extra virgin olive oil in a non-stick skillet. Wash and cut the zucchini into cubes and add them to the heated skillet. Season with salt and pepper and cook until almost done; they should not become too soft. Set the zucchini aside. In another skillet, place the pancetta cut into not-too-long strips and cook until lightly browned.
In a bowl, beat the eggs, then add the cooked zucchini, the browned pancetta, the milk, the grated Parmigiano and finally the provolone cut into cubes, mixing everything well. Place the pizza dough sheet on a round baking pan about 10.2 inches in diameter, leaving a bit of dough hanging over the edges; grease and flour the pan if necessary, or use parchment paper depending on the pan you are using. Pour the mixture onto the pizza base and spread it evenly across the dough, creating a rim with the excess dough.
Crumble the mozzarella on top and bake in a preheated oven at 464°F for about 20 minutes, checking for doneness.
“After the savory, craving something sweet? Try my Apple and Chocolate Puff Pastries ready in no time!”.
