Don’t know what to make for dinner or need to organize a Sunday brunch? A nice savory tart is always a great solution. It’s easy to make, delicious, and loved by everyone. So today I’m here to suggest you try my savory tart with zucchini and speck. A main dish that has just all the characteristics I mentioned above. It’s also perfect served as an appetizer. In this case, cut it into not too large wedges, arrange them on a nice cutting board, and you’re done.
Other savory tarts you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Savory Tart with Zucchini and Speck
For this preparation, I used a ready-made puff pastry to speed up the process. If you want to make puff pastry at home, you can follow the recipe described HERE. If you want to reduce the fat, you can use a butter-free puff pastry. The recipe is available by clicking HERE.
- 1 sheet puff pastry
- 12 oz zucchini (weight net of waste)
- Half yellow onion
- 3.5 oz speck (thick sliced)
- 3 eggs (medium)
- 2 tbsp all-purpose flour
- 1.75 oz grated Grana Padano (or Parmesan)
- breadcrumbs
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Bowl
- 1 Whisk
- 1 Cake pan 26/28 cm diameter
Preparation of the Savory Tart with Zucchini and Speck
Trim the zucchini, wash them, and slice into rounds with a knife. Do not use a mandolin as it would produce slices that are too thin.
Peel and finely chop the onion. I used a manual cord chopper which I find very convenient. If you wish to purchase it, you can find it by clicking HERE.
Cut the speck into small pieces.
Line a cake pan with a 26/28 cm diameter with the puff pastry using the parchment paper provided in the package. Prick the bottom with a fork and sprinkle with breadcrumbs.
In a pan, heat a few tablespoons of oil before adding the onion. Let it sizzle for a few moments, then add the zucchini, a pinch of salt, and cook for 6/7 minutes.
Then add the speck pieces and continue cooking for another 5/6 minutes. Once done, transfer everything to a plate and let it cool.
Meanwhile, in a bowl, crack the eggs, add the flour, and beat vigorously with a small hand whisk.
Add the grated cheese and a generous grind of black pepper and incorporate them perfectly into the mixture.
Finally, add the cooled zucchini and mix gently until all the ingredients are combined.
Pour the prepared filling into the puff pastry shell and fold the excess dough inward.
Bake the savory tart with zucchini and speck in a preheated static oven at 356°F for about 35 minutes or until it is nicely golden.
Remove from the oven and let it cool slightly before serving. Enjoy! Paola
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