Pancetta Zucchini Breakfast Tart Tarifi

Malzemeler

• 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. For Garnish: Thinly Sliced Roasted Red Pepper Strips (Optional)

Hazırlanışı

1. 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, then cook until lightly brown. Add the onion and zucchini, continue to cook until tender, then 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.

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