Pancetta Zucchini Breakfast Tart
On our recent trip to Italy, we stayed at a beautiful country hotel called Relais Villa Giulia in Fano. The one thing I will always remember most about our stay there was the amazing breakfast buffet. There were many freshly baked breakfast cakes and tarts, but there was one savory egg tart that both my husband and I really enjoyed.
This is my version of that tart made with a light airy puff pastry crust and a quiche style filling. You could vary the filling by changing the vegetables, meat or cheese to suit your taste, but the filling ingredients I used in this recipe were what I tasted in the tart we so enjoyed at Villa Giulia. Do not worry if your eggs run over the pastry a bit on the sides as once it is baked it will not matter, and it adds to it’s rustic charm.
Serves 6 to 8
by Deborah Mele
1 (8 Ounce) Package Puff Pastry, Thawed If Frozen
1 Medium Zucchini, Cut Into 1/2 Inch Dice
1/4 Cup Finely Diced Onion
1/2 Cup Finely Diced Pancetta
1 Tablespoon Olive Oil
Salt & Pepper
8 Medium Eggs
1/ 2 Cup Heavy Cream
1/2 Cup Grated Parmesan Cheese
Thinly Sliced Roasted Red Pepper Strips (Optional)
Preheat oven to 375 degrees F. Lightly grease the bottom and sides of a 9 inch spring-form pan with removable bottom. Roll out the puff pastry until fairly thin. Place the spring-form pan on the pastry and cut out a circle three inches larger than the pan’s bottom diameter. Place the pastry in the pan carefully pressing it onto the bottom of the pan but leaving the sides free.
In a frying pan, heat the oil and add the pancetta cubes. Cook until lightly brown. Add the onion and zucchini and continue to cook until tender. Cool.
In a large bowl, whisk together the eggs and cream until light and fluffy. Fold in the zucchini mixture and cheese. Stir to mix well. Season with salt and pepper. Carefully pour the eggs into the prepared pan, making sure the pastry stays put along the sides. After the eggs are in the pan, carefully bring the pastry from the sides of the pan over the egg mixture just covering the top edges. Bake for about 40 minutes or until the pastry is lightly browned and the eggs are set. Cool for about 10 minutes and then carefully remove from spring-form pan and place on a large plate, garnish with pepper strips, and serve.