I got nothin’ sweet today. I am sorry if you expected a sweet bake or dessert ;) I can offer you a nice savory tart with zucchini, onions, chorizo and some delicious cheese instead. Something to warm you up when the weather is getting colder and nasty(er) – something nice to serve to your guests and make them happy… what do you think?
You probably noticed already that sweet things are much more common here. Sometimes I have to ditch the sweet stuff and make something savory. Burger, sandwiches, quiches or hearty tarts. All that stuff and more. Today’s recipe is inspired by a delicious cheese called KALTBACH Gold from Emmi*. In a collaboration with the food magazine „Eat Smarter“* I created the recipe for this tart you can see on the pictures with that delicious cheese and it turned out pretty good I think.
KALTBACH Gold is a cheese that is being produced in a cave called „KALTBACH cave“ in the canton of Lucerne – somewhat in the middle between Zurich and Bern, on the edge of the Wauwiler Moos. The cave is made of sandstone and offers an ideal climate for the maturation of several kinds of cheese including the KALTBACH Gold. The cheese has a spicy flavor and is great for a tart like this one here with zucchini and chorizo. The cheese tastes delicious, e.g. also in raclette, in a grilled cheese sandwich or simply on a sandwich. If you want to try the cheese, just have a look at the cheese counter of your trust – only there you will find this delicious Swiss cheese.
The tart will appear in the latest Eat Smarter magazine which is out already and available in stores. If you are a subscriber to the magazine, you will probably have the magazine already in your hands ;) With my recipe, I am battling two fellow food blogger colleagues (Mel from “Gourmet Guerilla” and Yvonne from “Puppenzimmer”) who also created recipes with the KALTBACH Gold. Starting now, you can actually vote for the best recipe on the Eat Smarter Website* and win a big wheel of cheese. So go there – vote for my recipe – and maybe you will get some cheese to munch on for… a long time ;) The winner will be announced in the next edition of the Eat Smarter magazine.
If you want to make the tart at home, you should get some cheese quickly and the rest of the ingredients and start heating up the oven. Well… and invite some guests. A delicious tart like this one here is better when enjoyed with friends and family. Maybe with a glass of wine? Yes. That sounds good ;)
INGREDIENTS / ZUTATEN
2 1/3 cups (300g) spelt flour (Type 1050)
1/2 tsp. salt
2/3 cup (150g) cold butter, diced
1 large egg
1-2 tbsp. cold water
For the filling:
3.5 oz. (100g) red onions
1-2 tbsp. olive oil
3.5 oz. (100g) chorizo, sliced
1/3 cup (160ml) heavy cream
1/2 cup (120ml) milk
4 large eggs
3 oz. (80g) KALTBACH Gold, grated (plus more)
smoked sea salt, fresh black pepper
1 medium sized zucchini (about 7 oz./200g)
3 oz. (80g) ricotta
300g Dinkelmehl (Type 1050)
1/2 TL Salz
150g kalte Butter, gewürfelt
1 Ei (L)
1-2 EL kaltes Wasser
Für die Füllung:
100g rote Zwiebeln (ca. 2 mittelgroße Zwiebeln)
1-2 EL Olivenöl
100g Chorizo, in Scheiben geschnitten
160ml Schlagsahne
120ml Milch
4 Eier (L)
80g KALTBACH Gold, gerieben (plus mehr)
geräuchertes Meersalz, schwarzer Pfeffer
1 mittelgroße Zucchini (ca. 200g)
80g Ricotta
DIRECTIONS / ZUBEREITUNG
2. Grease a 9.5 inches (24cm) round baking tin with a loose bottom. Set aside. Roll out the dough slightly larger than the tin. Place the dough inside the tin and press to the bottom and sides. Prick several times with a fork, trim the edges (it’s ok if the dough is overlapping the edges a bit) and place in the fridge for another 30 minutes.
3. While the dough is chilling, cut the onions into rings and fry in a pan with some olive oil until soft and lightly browned. Take out of the pan and set aside. Cut the chorizo into thin slices and fry in the same pan for some time until lightly browned. If the chorizo is very fatty, drain on a piece of kitchen paper. Set aside. Wash the zucchini and cut lengthwise into thin slices and set aside.
4. Preheat the oven to 390°F (200°C). Place a piece of baking parchment on top of the dough and fill the tin with baking weights. Blind bake the tart base for about 15 minutes, then remove the baking weights and bake 10-15 minutes longer until the tart base has a nice golden color. Take out of the oven and let cool down a bit.
5. Reduce the temperature of the oven to 350°F (180°C). Add the eggs, heavy cream, milk, and grated cheese to a large bowl and whisk to combine. Season with a good amount of salt and pepper. Place the zucchini strips rolled up on top of the tart crust, add the ricotta with a spoon into empty spaces between the zucchini, top with the onions and chorizo slices. Pour the egg-cheese mixture on top of everything and make sure it is distributed evenly. Bake for 50-55 minutes until nicely golden brown and set (cover with some aluminum foil if it gets too dark). Take out of the oven and let cool down for about 10-15 minutes, then sprinkle with some more cheese and serve.
2. Eine 24cm Tarte-From (mit herausnehmbarem Boden) leicht einfetten und zur Seite stellen. Den Teig etwas größer als die Form ausrollen und dann in die Form legen und am Boden und den Seiten festdrücken. Der Teig kann etwas über den Rand hinausgehen, was zu viel ist abschneiden. Mit einer Gabel mehrmals einstechen und dann für weitere 30 Minuten in den Kühlschrank stellen.
3. Während der Teig kühlt, die Zwiebel schälen und dann in Scheiben schneiden, damit Zwiebelringe entstehen. Mit etwas Olivenöl in einer Pfanne anbraten, bis sie weich sind und etwas Farbe bekommen haben. Aus der Pfanne nehmen und zur Seite stellen. Die Chorizo in dünne Scheiben schneiden und in der selben Pfanne von allen Seiten kurz anbraten. Die Chorizo wird recht fettig sein – die angebratenen Scheiben auf einem Stück Küchenpapier abtropfen lassen und dann zur Seite stellen. Die Zucchini mit einem Sparschäler der Länge nach in dünne Scheiben schneiden und zur Seite legen.
4. Den Ofen auf 200°C (390°F) vorheizen. Ein Stück Backpapier auf den Teig in der Form legen und mit Backgewichten beschweren. Den Teig für etwa 15 Minuten blindbacken, dann das Papier und die Gewichte entfernen und weitere 10-15 Minuten backen, bis der Teig eine schöne goldbraune Farbe bekommen hat. Aus dem Ofen holen und etwas abkühlen lassen.
5. Die Temperatur des Ofens auf 180°C (350°F) reduzieren. Die Eier mit der Sahne, Milch und dem geriebenen Käse verrühren. Die Masse mit einer guten Portion Salz und Pfeffer abschmecken. Zucchinistreifen aufgerollt auf den vorgebackenen Boden setzen, den Ricotta mit einem Löffel in die Zwischenräume setzen und dann die Zwiebeln und Chorizo-Scheiben darauf verteilen. Die Ei-Käse-Füllung gleichmäßig über alles darübergießen und dann für 50-55 Minuten backen. Die Füllung sollte gestockt sein und der Käse eine schöne goldbraune Kruste gebildet haben (sollte das Ganze zu dunkel werden, zwischendurch mit etwas Alufolie abdecken). Aus dem Ofen holen und etwa 10-15 Minuten abkühlen lassen, dann noch mit etwas Käse bestreuen und warm servieren.
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Here is a version of the recipe you can print easily.
Zucchini Chorizo Cheese Tart
- Prep Time: 45m
- Cook Time: 55m
- Total Time: 3h
- Yield: 1 1x
- Category: Tarts
- Cuisine: German
Description
Delicious savory tart with zucchini, chorizo and loads of delicious cheese!
Ingredients
Instructions
Notes
Enjoy baking!
*I have partnered with Eemmi (KALTBACH Gold) and Eat Smarter to bring you this delicious tart. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
