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Breakfast

CRISPY TART WITH ZUCCHINI

Preparation time:
50
Portions:
8

Ingredients

The tart tastes best when served warm, straight from the oven. Perfect for breakfast, but also for meeting with friends.

Try our recipe with the addition of Galicia Crispbread!

 

To prepare, we need:

Preparation

  1. Line the bottom of the springform pan with baking paper. Preheat the oven to 180 ° C.
  2. Crumble the crispbred with a rolling pin or in a blender. 
  3. Add the melted butter to the crumbled crispbread and mix thoroughly. Put the mass on the bottom of the mold and smooth it with a spoon.
  4. Bake at 180 ° C for 10 minutes. Set aside to cool.
  5. Grate the zucchini on coarse meshes, salt and set aside on a sieve for 20 minutes (the salt will extract the water from the zucchini).
  6. In a frying pan, melt 50g of butter, add the chopped onion and fry for a while until soft. Add the sugar and fry over medium heat for 3-4 minutes. Season with salt and pepper. Set aside to cool.
  7. Mix the eggs, cream, chopped chives, salt and pepper until combined.
  8. Put the zucchini stuffing on the bottom of the tart, then pour the cream and eggs.
  9. Put the tart in the oven and bake for about 30 minutes.