Savory Puff Pastry Tart with Zucchini, Bacon, and Double Cheese

• 250 g puff pastry
• 150 g half-salted bacon lardons
• 4 zucchini
• 4 tomatoes
• 200 g fresh goat cheese
• 3 eggs
• 50 g grated Parmesan cheese
• 2 tablespoons olive oil
• A few sprigs basil
• 1 garlic clove
• Salt, ground pepper

• Prep time: 20 min + 30 min resting dough
• Cook time: 40 min

Preheat the oven to thermostat 7 (210°C).

Blanch the half-salted bacon lardons, then cool and drain them.

Remove the stems from the tomatoes, halve them, squeeze out the water and seeds, and slice. Slice the zucchini into 3-4 mm rounds.

Sauté the zucchini slices in olive oil with pressed garlic for 5-6 minutes. Season with salt and pepper, drain on paper towels, and let cool. Roll out the puff pastry to line a 26 cm tart pan. Prick the base with a fork and rest for 30 minutes.

Arrange the bacon lardons, tomato slices, and zucchini over the pastry. Crumble the goat cheese into a bowl, mix with beaten eggs and grated Parmesan. Season lightly with salt and pepper, then pour over the vegetables.

Bake for 30 minutes, reducing the temperature to thermostat 6 (180°C) halfway through.

Serve hot or cold, sprinkled with chopped parsley and basil.