- Sunflower oil, for greasing
- 500 g ready-made all-butter puff pastry
- Flour, for dusting
- 8 rashers beech-smoked streaky bacon
- 2 slicing tomatoes, cut into thin wedges
- 1 T olive oil
- 6 marrows, rinsed
- 1 1/2 cups cream
- 2 cloves garlic, crushed
- 3 free-range eggs, lightly beaten
- Sea salt and freshly ground black pepper, to taste
- Fresh rosemary or basil, to taste
Preheat the oven to 190°C. Lightly grease a 23 cm tart case.
Roll out the puff pastry on a clean, floured surface, then drape it over the case and press into the sides and base, cutting away any excess pastry. Top with greaseproof paper, and bake blind for 10 to 15 minutes. Remove from the oven and set aside.
Arrange the bacon rashers on a lined baking tray, then roast until crisp.
Place a pan over a medium to high heat, add the olive oil and, when hot, fry the tomato wedges for 2 to 3 minutes, or until slightly golden.
Use a vegetable peeler to create thin slices from the baby marrow.
Place the cream and garlic in a small saucepan and bring to a gentle simmer. Remove from the heat and allow to cool slightly. Add the eggs to the cream mixture and whisk to combine. Season to taste.
Arrange the tomatoes, bacon and baby marrow on the pastry base, then pour over the cream mixture. Add a few sprigs of rosemary or basil, then bake for 30 to 35 minutes, or until cooked through and golden.
Leave to cool slightly before removing from the case and serving.