When I think of brunch, I think of quiche, or savory tart for those real men who may or may not eat quiche. I think of sleeping late, skipping breakfast and going straight to a tall glass of mimosa and one of these pastry shells filled with eggs and cheese and whatever other goodies were available. And maybe there’s even a salad on the side.
Easter Sunday is the perfect time to forgo an early morning meal in favor of a long lazy brunch. Fortunately, the pastry for this tart can be made the day before and kept in the refrigerator. And the filling itself couldn’t be easier. Instead of ham or bacon, I decided to give my tart a kick with some spicy chorizo. It didn’t take long for it to brown in the pan but it was long enough to fill the house with an amazing aroma and get everybody’s appetites goings.
In keeping with my Mexican theme, I chose the Cacique® Queso Quesadilla. It’s one of my favorites for melting, either on bread or nachos or inside a cooked tart. It has a mild buttery flavor and silky texture. Definitely a favorite in my house.
So whether Sunday morning involves going to church or just sleeping in, make sure you have one of these heavenly tarts ready when the family gathers at the table.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- For the Pastry:
- 1 ¼ Cups all purpose flour
- ½ Teaspoon baking powder
- ½ Teaspoon salt
- 1 Stick (8 tablespoons) unsalted butter, chilled and cut into 1” pieces
- 3 Tablespoons ice water
- For the Filling:
- 2 Eggs
- ¾ Cup milk
- ¾ Cup cooked crumbled Cacique® Pork Chorizo
- 8 oz. Cacique® Queso Quesadilla, grated
- 2 Tablespoons chopped fresh parsley or cilantro
- ¼ Teaspoon salt
HOW TO MAKE IT
- To make the dough, add the flour, baking powder, salt and butter to a food processor. Pulse a few times until the mixture resembles coarse crumbs. With the machine running, pour in the ice water and continue pulsing until a dough ball forms. Wrap in plastic and refrigerate for at least one hour.
- Pre-heat the oven to 350 degrees.
- Roll the dough on a well floured surface to about a 10” circle. Drape over a 9” tart pan with a removable bottom and trim off any excess dough.
- Brown the chorizo in a skillet or cast iron pan and allow to cool for a few minutes.
- In a large bowl, whisk together the eggs, milk, chorizo, cheese, parsley and salt. Pour into the tart pan, place on a baking sheet and bake for 50 minutes.