Tarta de zucchini, morrones y queso azul

blue cheese

🥗Healthier: feta cheese

💰Cheaper: goat cheese

Feta offers a tangy flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: homemade crust

Whole wheat adds fiber and nutrients.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories with similar melting properties.

Prepare the pie crust the day before using half a kilo of flour, 250 grams of butter, and a teaspoon of baking powder.

Mix the flour, baking powder, and a pinch of salt in a bowl.

Cut the butter into small pieces and mix it with the flour until it resembles sand, without overworking it to keep the butter cold.

Add one egg and a bit of cold water if needed to bind the dough, then refrigerate it.

Wash and cut the zucchini into cubes, keeping the pulp as well.

Heat a tablespoon of olive oil in a skillet over medium heat.

Add the zucchini to the skillet and sauté for about 3-4 minutes until they start to brown.

Add chopped onion, garlic, and bell peppers of various colors to the skillet and season with salt and black pepper.

Continue to sauté the vegetables until they are tender, about 5-7 minutes, stirring occasionally.

Once the vegetables are cooked, prepare the egg mixture by whisking together eggs and milk in a bowl.

Spread the sautéed vegetables evenly in the pie crust.

Pour the egg and milk mixture over the vegetables, ensuring even coverage.

Bake the tart in the oven until the filling is set and the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens