-
Preheat the oven to 400 degrees.
-
Blind baking: Place the tart crust in a 10 inch tart/pie dish. Pierce bottom of dough liberally with a fork. Line bottom of dough with parchment paper; arrange dried beans on parchment paper. Bake at 400° for 15 minutes. Remove pie weights and parchment paper; bake at 400° for 5 minutes or until crust is lightly browned. Set aside and allow to cool.
-
Using a mandolin slice the squash and place in a colander and place in a large bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes or until liquid is released. Then squeeze to remove liquid, and pat dry.
-
If you have a gas stove, Place the corn on burner. Turn the corn every 10 seconds.
-
In a skillet add oil, when the oil is hot add the shallot. Cook for about 1 minute. Add garlic and red pepper flakes, cook for another 30 seconds. Turn off stove and set aside.
-
Combine remaining 1/2 teaspoon salt, milk, goat cheese, yogurt, thyme, black pepper, and eggs in a bowl, stirring with a whisk. Sprinkle turkey bacon evenly over bottom of prepared crust; arrange zucchini over cheese. Carefully pour egg mixture over zucchini; top with thyme sprigs and parmesan. Bake at 400° for 40 minutes or until egg is set. Let stand 10 minutes.
-
Wash arugula, place in a bowl. Toss with 1 table spoon olive oil, salt and pepper to taste. Add shaved parmesan cheese.
-
To serve: Cut into tart into wedges. Top with salad. And eat! Enjoy!