Chorizo ​​tart

Ingredients for 1 servings:

• 200 g flour
• 150 g butter, ice-cold
• 1 tsp sugar
• ½ tsp salt
• 1 egg yolk
• 2 tbsp water, ice cold
• 2 m.-large zucchini
• 2 onions
• n. B. Thyme, fresh
• 1 tbsp sugar
• 200 g sausage (chorizo), sliced
• 100 g Parmesan, freshly grated
• salt and pepper
• e.g. olive oil
• 1 bay leaf
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the dough, put the flour in a bowl and make a well in it. Spread the butter, sugar, and salt around the edge. Add the egg yolk and water to the well and quickly knead everything together, starting in the center and forming the dough into a ball. Then cover and chill for 30 minutes. For the filling, clean and finely chop the zucchini and onions. Sauté everything in olive oil with thyme, bay leaf, and sugar. Season with salt and pepper. Simmer gently for about 30 minutes; if you prefer it firmer, allow time accordingly. Roll out the dough ball on a floured surface into a thin dough (diameter: approx. 32 cm). Lightly grease a 28 cm tart pan and place the dough over the tart pan. Press down lightly with your hands and cut off a small amount of dough above the tart pan. Prick the base with a fork. Bake at 200°C (top/bottom heat) for 12 minutes on the second rack from the bottom. After cooling briefly, spread the filling over the dough (removing the bay leaf first). Spread the chorizo ​​(sliced ​​or finely chopped) over the filling (I always use about 120-150 g). Sprinkle everything with Parmesan cheese. Finally, bake again at 180°C for 10-15 minutes and then let cool briefly.