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Zucchini & minced meat tart


  • 2 ready-made puff pastries
  • 4 zucchinis
  • 2 onions or 2 shallots
  • 1 large spoonful of mustard
  • 2 handfuls of grated Gruyere
  • pepper
  • salt
  • 100g of smoked bacon bits (or diced bacon)
  • 350g of ground beef
  • 3 teaspoons of pure tomato sauce
  • Parmesan cheese (to taste)
  • 1 egg yolk (for pastry browning)


  1. Preheat the oven to 200°C/392°F, thermostat 6-7.
  2. In a frying pan, brown the bacon bits without any fat.
  3. Peel and cut the zucchinis into large dice.
  4. Brown them with the bacon bits.
  5. Add the ground beef, chopped onions (or diced onions… it depends on your preference).
  6. Brown everything.
  7. Add Parmesan cheese and tomato sauce.
  8. Salt (but beware, the bacon bits are already salty), pepper to taste.
  9. Spread one of the puff pastries onto a baking sheet, keeping the baking paper underneath it.
  10. Spread a layer of mustard over the pastry, leaving a few centimeters of pastry around the edges.
  11. Sprinkle grated Gruyere cheese over the mustard.
  12. Spread the zucchini-bacon-beef mixture on top, leaving about 2-3cm around the edges.
  13. Cover with the second puff pastry.
  14. Flatten the edges of both pastries together using a fork.
  15. Using a brush or simply the palm of your hand, brush the top pastry with egg yolk.
  16. Bake at 200°C/392°F, thermostat 6-7, for between 20 and 30 minutes, checking the cooking from time to time (slide a spatula under the pastry, if it’s firm, it’s okay).
  17. Enjoy your meal!


  • 1 oven
  • 1 frying pan
  • 1 knife
  • 1 brush
  • 1 baking paper
  • 1 grater
  • 1 salad bowl
  • 1 lid
  • 1 fork
  • 1 spatula