Preheat the oven to th.7 (210°C).
Scald the semi-salted bacon bits. Cool them and drain them.
Remove the stems from the tomatoes. Cut them in half. Squeeze them lightly to remove the water and seeds, then cut them into slices. Slice the zucchini into 3 or 4 mm rounds.
Fry the courgettes in olive oil for 5 to 6 minutes with the pressed garlic. Add salt and pepper. Drain as you go on absorbent paper, let cool. Roll out the puff pastry. Fill a 26 cm diameter pie pan. Prick the bottom with a fork, leave to rest for 30 minutes.
Garnish the pie with bacon bits, tomatoes and zucchini. Mash the goat cheese with a fork in a bowl. Add the beaten eggs and the grated parmesan. salt lightly, pepper. Pour this mixture over the vegetables.
Bake for 30 minutes in the oven, lowering the thermostat to 6 (180°C) halfway through baking.
When ready to serve, hot or cold, sprinkle the tart with chopped parsley and basil.
