Cheese and Chorizo Tart
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
- 9 oz. Cacique® Pork Chorizo
- 1 package Cacique® Queso Quesadilla shredded cheese
- 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 over medium heat, breaking apart with a wooden spoon, about 8 to 10 minutes or until cooked through. Drain excess grease 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.