Tarta de Mondoñedo

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (100g) Tetilla cheese, grated 1 cup (100g) Tetilla cheese, grated
• 1 cup (100g) San Simón cheese, grated 1 cup (100g) San Simón cheese, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 eggs 3 eggs
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a skillet, heat the olive oil over medium heat. Add the sliced bell pepper, zucchini, and onion. Sauté until the vegetables are tender and slightly caramelized. Set aside.
5. 5.
   Roll out the chilled dough on a floured surface and transfer it to a tart pan. Press the dough into the pan and trim any excess.
6. 6.
   In a bowl, whisk together the eggs, heavy cream, thyme, parsley, salt, and pepper. Stir in the grated Tetilla and San Simón cheeses.
7. 7.
   Spread the sautéed vegetables evenly over the tart crust. Pour the cheese and egg mixture over the vegetables.
8. 8.
   Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
9. 9.
   Allow the tart to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Tetilla cheese — Make sure to grate the Tetilla cheese before adding it to the filling. This will ensure that it melts evenly and incorporates well into the tart.
• San Simón cheese — Grate the San Simón cheese using a fine grater to achieve a smooth texture in the filling.
• Thyme — Use fresh thyme leaves for the best flavor. Strip the leaves from the stems before adding them to the filling.
• Parsley — Chop the fresh parsley finely to evenly distribute its flavor throughout the tart.
• Bell pepper, zucchini, and onion — Slice the vegetables thinly and sauté them until they are tender and slightly caramelized. This will enhance their flavor and texture in the tart.

Tips & Tricks

• For a more intense flavor, you can add a pinch of smoked paprika to the filling.
• If you prefer a crispier crust, blind bake the tart shell for 10 minutes before adding the filling.
• Feel free to customize the vegetable filling by adding other favorites such as mushrooms or spinach.
• Serve the tart warm or at room temperature for the best taste and texture.
• Leftovers can be refrigerated and reheated in the oven for a few minutes to maintain their crispness.

Serving advice

Serve the Tarta de Mondoñedo as a main course accompanied by a fresh green salad. It can also be enjoyed as a delightful appetizer or a delicious addition to a brunch spread.

Presentation advice

To enhance the presentation, garnish the tart with a sprinkle of fresh thyme leaves and a drizzle of olive oil. Cut it into neat slices and serve on a decorative platter.