Zucchini and sausage tart

 Ingredients: Ingredients dough: 200g flour 100g butter 3-4 tablespoons mineral water salt, sesame, poppy, cumin Filling: 1-2 zucchini (about 1/2kg) 3 eggs 100g sour cream 150g cheese cut into cubes or grated 1 onion 1 bell pepper 1 cabanos (or other dry salami, slightly smoked) 2-3 tablespoons oil 1 tablespoon breadcrumbs salt, pepper, parsley, oregano, marjoram.

In a generous bowl, we start by mixing the basic ingredients for the dough: fine flour, soft butter, cold water, salt, and sesame, poppy, or cumin seeds, depending on your preferences. It is important to work quickly and efficiently to obtain a homogeneous dough that does not become sticky. After mixing the ingredients well, we will get an elastic dough that is easy to roll out. We cover it with plastic wrap and put it in the fridge for an hour to firm up a bit and make it easier to handle later.

Meanwhile, we take care of the filling. We peel the zucchini and grate them on a large grater, being careful to obtain fine strips. We sprinkle the zucchini with a little salt and let them sit in a strainer for about 20 minutes to drain the excess water, which could affect the final consistency of the dish. In a pan, we chop the onion, bell pepper, and sausage (or another preferred salami) into small cubes and sauté them in a little hot oil until they become slightly golden and fragrant. Then we add the well-drained zucchini along with the finely chopped parsley and let the mixture cook over medium heat for about 5 minutes, stirring occasionally.

In a separate bowl, we beat the eggs with the sour cream until we obtain a homogeneous and creamy mixture. We add the grated cheese, our favorite spices, and finally adjust with salt and pepper. We mix this composition with the sautéed zucchini, ensuring that each ingredient is evenly distributed.

After the dough has chilled, we take it out and roll it out on a floured surface, forming a thin sheet, which we place in a slightly greased baking dish with butter or oil. We sprinkle breadcrumbs on the bottom of the dish to absorb moisture, and then we carefully pour the zucchini and egg mixture, ensuring it is evenly distributed.

We bake in a preheated oven at medium temperature, letting it bake for 40-45 minutes until the surface becomes golden and slightly crispy. If you prefer, this recipe can also be adapted for small tart pans, ideal for appetizers or snacks at parties. Enjoy this dish warm, alongside a fresh salad, and savor the delicious flavors!

 Tags:  eggs onion greenness cheese unt pepper flour oil sour cream zucchini tart mac