Chorizo and Green Onion Tart
I'm so excited that Cinco de Mayo will soon be here!!! It also happens to be my birthday, and I love having a birthday season. I've convinced my family to call it Cinco de Yvette. This quiche-like tart is an excellent recipe for your Cinco de Yvette celebrating. If you are looking for more Cinco celebration dishes take a peek at Salsa Martajada, Mexican Street Corn, Skillet Nachos, or my Tres Leches Cake with Lemon Curd.
CHORIZO AND GREEN ONION TART
Servings: 6-8 servings
Special Equipment: 11-inch round tart pan, parchment paper to line the bottom of the tart pan and to blind bake the crust, pie weights or 24oz dry beans
TIP: When preparing the crust, freezing the butter makes it easier to grate. If you are using chilled rather than frozen butter, just work quickly when grating, as the warmth from your hands will soften the butter. For step by step photos to make this crust go to my pastry crust recipe.
CRUST
2 ½ cups all-purpose flour, plus more for work surface
1 teaspoons kosher salt
1 cup (2 sticks) frozen, unsalted butter
½ cup ice water
1 Tablespoon white or apple cider vinegar
1. In a large bowl, whisk the flour and 1 teaspoon salt together. Grate the butter into the bowl, and toss to coat with the flour.
2. Stir the ice water and vinegar together, and sprinkle over the flour/butter mixture. Using your hands, combine the mixture until it comes together in pebble size pieces. Some of the flour will not be incorporated. Using your hands, rub while flattening the butter and the loose flour between your fingertips. Continue this motion until all the flour is incorporated. If necessary, add 1 tablespoon of water to incorporate the flour.
3. Gather the dough together and place on a large piece of plastic wrap. Press into a disc and cover with the plastic wrap. Refrigerate for 1 hour, and up to 2 days.
4. Preheat the oven to 425 degrees F.
5. Dust the rolling surface and the rolling pin with flour. Roll the dough to a 13-inch round. Gently wrap the dough around the rolling pin and transfer to the tart pan. Unroll and place the dough over hanging the pan.
6. Gently fit the crust into the bottom and sides of the pan. Trim the excess dough with a knife, or by pressing the rolling pin along the top edge of the pan. Save excess dough. Refrigerate the crust until firm, about 20 minutes and up to 1 day.
7. Line the crust with parchment paper leaving a generous overhang, and fill with pie weights or dried beans. On the bottom oven rack, bake until the crust is golden brown around the edges, about 25 minutes.
8. Remove the parchment and beans, and return the shell to the oven until deep golden brown, about 10-15 minutes more. After baking the crust, if any cracks have appeared patch with the excess scraps of dough. This will prevent the filling from seeping out. Continue preparing the filling and pouring into the patched crust. The scrap dough patches will bake with the filling.
FILLING
1 Tablespoon olive oil
8 ounces fresh Mexican style chorizo, casings removed
1 bunch green onions, chopped (about 1/2 cup)
3 large eggs
1 ½ cup heavy cream
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon black pepper
6 ounces Manchego cheese, grated (about 2 cups)
1. Preheat oven to 350 degrees F.
2. In a medium size skillet, heat the olive oil on medium-high heat. Add the chorizo, breaking up with a wooden spoon, and cook until no longer pink, about 3-5 minutes.
3. Add the onions to the chorizo and cook, stirring until fragrant and slightly wilted.
4. In a large bowl, whisk together the eggs, heavy cream, cumin, salt and pepper. Add the chorizo and onions into the bowl, and stir until well combined. Add the grated cheese and stir until well mixed. Pour egg mixture into the crust and place on a rimmed baking sheet. On a middle oven rack, bake until the filling is set, 30-35 minutes. Let cool at least 10 minutes before cutting.
Do Ahead:
The crust dough can be made and refrigerated up to 2 days and frozen up to 1 month.
The crust can be baked a day ahead cooled, covered and stored at room temperature.
The chorizo and onions can be cooked and cooled 4 hours and up to 1 day ahead.
The tart can be prepared 1 day ahead, however it is best served the day it is baked.
