Rustic Chorizo Tart

Name: Rustic Chorizo Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 Portionen
Ingredients: 1 piece Puff pastry; 200 g of chorizo; 1 piece onion; 10 cl of single cream; 4 piece eggs; 1 pinch Nutmeg; 1 tbsp Pepper

Tart

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Rustic Chorizo Tart is ready in 50 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty chorizo tart is an absolute classic that I always enjoy making. The combination of spicy chorizo, sweet onions and a creamy egg-cream mixture is simply unbeatable. I prefer to use a ready-made puff pastry sheet to save time, but of course you can also make the dough yourself. The tart is perfect for a leisurely lunch with friends or as a hearty dinner. It tastes good both warm and cold and can be prepared well in advance. A touch of nutmeg rounds off the aroma wonderfully. Try it, you will be thrilled!

Ingredients (7 ingredients)

1 piece Puff pastry
200 g of chorizo
1 piece onion
10 cl of single cream
4 piece eggs
1 pinch Nutmeg
1 tbsp Pepper

Preparation (5 steps)

Chop onion

Thermomix® Setting

3 sec/Speed 5

Put an onion in the mixing bowl and chop for 3 seconds/speed 5. Scrape down with the spatula.

Sauté chorizo and onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the chopped onion together with 200 g of chorizo in slices to the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Prepare egg-cream mixture

Thermomix® Setting

20 sec/Speed 3

Add 10 cl single cream, 4 eggs, a pinch of nutmeg, pepper and salt to the mixing bowl and stir for 20 seconds/speed 3.

Cover tart

Place the puff pastry in a tart tin or round tin and prick several times with a fork. Spread the chorizo onion mixture on the dough. Pour the egg-cream mixture over it.