Servings: servings
Tart with tomato, chorizo, potatoes, and cheese
Delicious and light summer tart. This one is made with sun-ripened tomatoes, chorizo, spinach, and potatoes. It is perfectly indulgent, with freshness and sweetness from the tomatoes and a spicy flavor from the chorizo.
Equipment
- Bowl
- Rolling Pin
- Pie Pan
- Oven
- Cutting Board
- Knife
- Whisk
Ingredients
Pie Crust
- 100 gram Rye Flour or another slightly coarser type of flour
- 100 gram Wheat Flour
- 100 gram Water
- 6 gram Salt
- 50 gram Oil I used sunflower oil
Fill
- 2 handfuls Fresh spinach
- 100 gram Cherry Tomatoes
- 100 gram Chorizo can be replaced with other meat
- 4 pcs. Potato boiled
- 100 gram Grated cheese
Egg Mass
- 3 pcs. Egg
- 100 gram Milk
- Salt and Pepper
- Thyme dried
Instructions
- Mix all the ingredients for the tart crust well with a spoon and turn the dough out onto a floured surface, where it is kneaded until smooth and elastic.
- Roll out the crust into a circle and place it in a greased tart pan.
- Pre-bake at 200 degrees Celsius (392 degrees Fahrenheit), conventional oven, for 10 minutes.
- Meanwhile, finely chop the spinach, halve the tomatoes, and cut chorizo + potatoes into cubes.
- Distribute the spinach, chorizo, and potatoes in the pre-baked crust and sprinkle grated cheese on top.
- Whisk together the ingredients for the egg mixture and pour it into the tart so it is evenly distributed.
- Bake the tart for another 40 minutes or so, until it is golden and the egg mixture is set.