Zucchini Frittata Tart

Name: Zucchini Frittata Tart
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 60 grams self rising flour; 1 ground black pepper and cayenne pepper; 3 eggs; 40 ml vegetable oil; 1 garlic clove, minced; 250 grams grated zucchini (1 medium sized zucchini); 100 grams grated shallots; 100 grams pancetta, cooked; 50 grams shredded cheese

red.queen @cook_3761626

It's a cros between a frittata and a crustless quiche so you can put whatever you want in it and make it vegetarian!

red.queen @cook_3761626

It's a cros between a frittata and a crustless quiche so you can put whatever you want in it and make it vegetarian!

Saved

Ingredients

1 hour

4 servings

60 gramsself rising flour
1ground black pepper and cayenne pepper
3eggs
40 mlvegetable oil
1garlic clove, minced
250 gramsgrated zucchini (1 medium sized zucchini)
100 gramsgrated shallots
100 gramspancetta, cooked
50 gramsshredded cheese

Saved

Steps

1 hour

1

Preheat oven to 180°C and grease a 22cm round cake pan
2

Combine flour, seasoning, eggs, oil, garlic, zucchini, shallots, pancetta and cheese in a mixing bowl
3

Pour mixture in the prepared cake pan and bake for 35-50 minutes or until the edges get crispy
4

I raised the temperature to 210°C for the last 5 minutes to nicely brown the top. Enjoy :)