As always, I try and use as much locally grown food as possible. This week I bought courgettes from a local farm in the Dordogne and made a chunky, rustic courgette and bacon tart. It’s quick and easy to make (10 min preparation). I admit it’s nothing amazing but it is tasty and I personally like this type of food in the summer as an alternative to a BBQ.

All my recipes use ingredients grown locally in the Dordogne


Olive oil

3 medium sized fresh courgettes

1 packet of “allumettes” bacon bits

3 shallots, chopped

1 roll of ready-made shortcrust pastry

100 g grated cheese (I used Emmenthal)

6 eggs


1 tomato

Herbes de Provence

Salt and Pepper


The quantity you use will depend on what sort of tart you wish to make. I wanted to make quite a chunky, substantial flan that needed nothing else but a salad served with it for dinner, hence the six eggs. You can use less but it would be too much to use more.



  • Turn on the oven to 160o.
  • Sauté the courgettes with the bacon and shallots to get a little bit of colour and eliminate some of the water from the courgettes.
  • Line a flan dish with the pastry. Sprinkle half of the cheese.
  • Whisk the eggs with 300ml of milk. Add salt and pepper together with the herbs.
  • Place the courgette mix in the dish and then add the egg mix and the remainder of the cheese.
  • If the mix doesn’t come up to just below the top of the pastry, add more milk until it does.
  • Slice the tomato and arrange on the top.
  • Cook for 30-35 mins in the oven.

Best served once it has been in the fridge a while.

You might be interested in reading about La Ferme de Julie in the Dordogne where I bought the courgettes. And try my fabulous Cherry Clafoutis made with fresh cherries grown in the Dordogne.