Zucchini tart

Ingredients for 4 servings:

• 180 g cream cheese
• 250 g butter (or margarine), soft
• 300 g flour
• ½ tsp salt
• 1 chili pepper(s) (piri-piri)
• 1 kg zucchini
• 1 ml broth
• 60 g butter (or margarine), soft
• 250 g cheese, grated
• 125 g cream cheese
• 2 onions
• 3 eggs
• 125 g double cream
• 1 tsp broth, granulated
• nutmeg
• Salt
• pepper
• Fat for the mold

Instructions

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

Make a dough from the first four ingredients. Form it into a ball, wrap it in aluminum foil, and refrigerate for half an hour. Wash the zucchini and slice it thinly. Peel and dice the onions. Halve the piri-piri, remove the seeds, and chop very finely. Bring the zucchini to a boil in the broth, then sauté for about 5 minutes. Drain in a sieve. Heat the butter, sauté the chili pieces and half of the onions for about 2 minutes. Add the zucchini and cook for 2 minutes. Roll out the dough and line a greased 26 cm tart dish. Spread the zucchini mixture over the dough and sprinkle with half of the grated cheese. Mix and puree the remaining ingredients, season with salt, pepper, and nutmeg. Spread the mixture over the zucchini. Sprinkle the remaining cheese on top. Bake in a preheated oven at 180°C for approximately 50-55 minutes. Serve hot.