Preheat the oven to 180 ̊C (360 ̊F) and line an 18 cm (7 in) round tart tin with the puff pastry. Press down to ensure the tin is completely covered.

In a frying pan over a medium heat, fry the pancetta for 6–8 minutes, until crispy. Remove the pancetta with a slotted spoon and set aside. In the same pan, fry off the zucchini (reserve 1 cup for garnish) and the leek for about 10 minutes, until soft.

Return the pancetta to the pan with the zucchini and leek and stir to combine. Deglaze with white wine and fry for 1–2 minutes to cook off the alcohol, stirring to make sure the ingredients are well combined. Turn off the heat and allow the mixture to cool completely.

Once cooled, add the eggs and cream. Season well with salt and pepper and stir to combine. Pour the mixture carefully into the prepared tart case and spread with a spatula to ensure the mixture is even. Arrange the reserved zucchini over the top in a circular pattern.

Bake in the oven for 20 minutes, until the tart has set and is golden on the top.

Season with black pepper and drizzle with olive oil, then top with burratas and serve.