Puff Pastry Tart with Zucchini Carbonara.

Discover the goodness of carbonara in an absolutely out-of-this-world puff pastry tart.
Today, instead of the usual weekend pizza, I wanted to opt for a very rich and flavorful savory tart, accompanied by the lightness of the zucchini which seek to balance the robustness of the guanciale in a union that delights both soul and palate.
It’s an easy preparation that will give you great satisfaction; besides being perfect for dinner, you can present it as finger-food at an aperitif.

Recipes for you:

Cost: Budget-friendly
Rest time: 30 Minutes
Preparation time: 30 Minutes
Cooking time: 30 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

Let’s do the shopping

12 oz puff pastry (1 rectangular package)
18 oz zucchini
4 eggs
5.3 oz guanciale (cut into cubes)
1.1 oz Pecorino Romano (grated (about 3 tbsp))
1 pinch salt
1 pinch black pepper
to taste chopped parsley
1/3 cup milk (about 3.4 fl oz)

Puff Pastry Tart with Zucchini Carbonara

Tools

Cutting board
Baking pan rectangular oven pan, 5.5 x 9.5 in
Skillet
2 Bowls

Preparation

Take the rectangular sheet of puff pastry out of the fridge, but do not open it immediately or it will crack; wait 10 minutes. Then spread it out in the pan.
Wash the zucchini and trim the ends. Make slices about 1.5 cm thick (about 5/8 in), then cut each slice in half and scoop out the inner flesh, which you will set aside. Season with salt and pepper.
Arrange the zucchini half-moons around the edge of the puff pastry to form a border, and make a few cuts in the dough; these will help you fold it over later.
At this point, as mentioned earlier, fold the edges of the puff pastry over the zucchini.
All the zucchini scrapings and any excess pieces should be cut into small cubes.
Prepare the filling: in a very hot skillet, brown the guanciale cubes for a few minutes.
Add the zucchini cubes to the same skillet and stir to combine.
They should cook for about 4 minutes. Then…
In another bowl, place the eggs, milk, Pecorino, pepper, and chopped parsley. Beat together.
As you can see, I didn’t add salt because the guanciale and Pecorino already provide enough seasoning.
At this point, place the zucchini and guanciale onto the puff pastry,
and then cover with the egg mixture.
Bake in a 356°F (convection) oven for about 40 minutes.
Let cool slightly before serving.
Here is the Puff Pastry Tart with Zucchini Carbonara, ready to enjoy.