Puff pastry and bacon. Do we have your attention? With this Zucchini Tart, you get bacon and veggies, and all on a delicate golden brown crust.
What You Need
Original recipe yields 12 servings
1 Tbsp. butter, softened
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
8 slices OSCAR MAYER Bacon, chopped
1 red pepper, chopped
3 medium zucchini, sliced (about 1 lb.)
4 egg s, beaten
4 chopped chives
1/4 cup chopped parsley
1/2 cup KRAFT Grated Parmesan Cheese
2 cups POLLY-O Original Ricotta Cheese
Add To Shopping List
Let's Make It
Preheat oven to 350 ° F. Grease 12-inch spring form pan with butter, line with puff pastry.
In a medium skillet, saute the bacon and peppers until browned, about 5 minutes over medium heat.
Add zucchini, reduce heat and cook for another 10 minutes. Season to taste.
Beat the eggs in a bowl, add the zucchini, pepper and bacon mixture, half of the chives, parsley and cheeses. Mix well.
Pour the mixture over the pastry dough. Sprinkle with the remaining chives.
Bake for 30 minutes or until crust is golden brown. Remove and let cool 10 minutes before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.