Difficulty: Easy<\/p>\n
Calories per 100g: ~200<\/p>\n
Servings: 6 people<\/p>\n
Preparation Time: 30 minutes<\/p>\n
Cooking Time: 40 minutes<\/p>\n
Total Time: 1 hour 10 minutes<\/p>\n
Delight in a tender tart that is effortless to make and perfect paired with a crisp green salad. This zucchini and chorizo tart recipe will tantalize your taste buds with a blend of fresh vegetables and mildly spicy chorizo, delivering a taste of Mediterranean flavors. The creamy texture from the eggs blends seamlessly with the crunchy pastry shell, making for a well-rounded meal.<\/p>\n
For 6 servings:<\/p>\n
– 1 ready-made pie crust
\n– 2 zucchinis
\n– Mild chorizo (amount as per preference)
\n– 1\/4 liter of heavy cream
\n– 1\/4 liter of milk
\n– 4 eggs
\n– Salt (to taste)
\n– Pepper (to taste)
\n– A pinch of ground nutmeg<\/p>\n
1. Start by preheating your oven to 350\u00b0F (about 180\u00b0C) for 10 minutes.
\n2. Peel the zucchinis and chop them into small cubes.
\n3. Place the chopped zucchinis in a microwave-safe bowl, season with salt and pepper, and microwave for 15 minutes.
\n4. Cut the chorizo into small pieces.
\n5. Unroll the pie crust and fit it into a tart pan lined with parchment paper.
\n6. In a mixing bowl, whisk together the heavy cream and milk. Add the eggs one at a time, whisking continuously. Season with salt, pepper, and a pinch of ground nutmeg. Mix well.
\n7. Arrange the zucchini cubes and chorizo pieces evenly over the pie crust.
\n8. Pour the creamy egg mixture over the zucchini and chorizo.
\n9. Bake in the preheated oven for 40 minutes.
\n10. Serve the tart warm with a side of green salad.<\/p>\n\n\n