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Recipe details
Savory Beef Tart with Zucchini and Cheddar
A savory tart filled with ground beef, zucchini, cheddar, and egg custard is baked until set. A dinner idea with ingredients and cooking steps in one place.
≈ 290 kcal/100 g · ≈ 1,148 kcal/serving
55 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Lean ground beef115 g
Refrigerated pie crust120 g · 20 cm length × 20 cm width × 0.3 cm thickness
Zucchini, diced75 g
Large egg50 g
Whole milk30 ml
Shredded cheddar cheese28 g
Olive oil5 ml
Salt1.5 g
Black pepper0.5 g
Cookware and utensils
Cutting board
Chef’s knife
Rolling pin
9-inch tart pan
Large skillet
Mixing bowl
Fork
Oven
Instant-read thermometer
Directions
01
Preheat the oven to 400°F / 200°C.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
400°F / 200°C
02
Press the pie crust into the tart pan.
Products
Refrigerated pie crust — 120 g · 20 cm length × 20 cm width × 0.3 cm thickness
Action
Press
Time
3 min
Temperature
Room temperature
03
Prick the crust base with a fork.
Products
Refrigerated pie crust — 120 g · 20 cm length × 20 cm width × 0.3 cm thickness
Action
Prick
Time
1 min
Temperature
Room temperature
04
Bake the crust until lightly golden.
Products
Refrigerated pie crust — 120 g · 20 cm length × 20 cm width × 0.3 cm thickness
Action
Bake
Time
10 min
Temperature
400°F / 200°C
05
Heat the olive oil in a skillet over medium-high heat.
Products
Olive oil — 5 ml
Action
Heat
Time
1 min
Temperature
Medium-high heat, about 400°F / 205°C
06
Brown the ground beef in the skillet.
Products
Lean ground beef — 115 g
Action
Brown
Time
6 min
Temperature
Medium-high heat, about 400°F / 205°C
07
Sauté the zucchini with the beef until tender.
Products
Zucchini, diced — 75 g; Lean ground beef — 115 g
Action
Sauté
Time
4 min
Temperature
Medium heat, about 350°F / 175°C
08
Season the beef mixture with salt and pepper.
Products
Lean ground beef — 115 g; Zucchini, diced — 75 g; Salt — 1.5 g; Black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Off heat
09
Whisk the egg and milk in a mixing bowl.
Products
Large egg — 50 g; Whole milk — 30 ml
Action
Whisk
Time
2 min
Temperature
Room temperature
10
Spread the beef mixture over the baked crust.
Products
Lean ground beef — 115 g; Zucchini, diced — 75 g; Refrigerated pie crust — 120 g · 20 cm length × 20 cm width × 0.3 cm thickness
Action
Spread
Time
2 min
Temperature
Warm crust
11
Sprinkle the cheddar over the beef.
Products
Shredded cheddar cheese — 28 g
Action
Sprinkle
Time
1 min
Temperature
Warm crust
12
Pour the egg mixture into the tart pan.
Products
Large egg — 50 g; Whole milk — 30 ml
Action
Pour
Time
1 min
Temperature
Warm crust
13
Bake the tart until set and the beef filling reaches 160°F / 71°C internally.
Products
Lean ground beef — 115 g; Large egg — 50 g; Shredded cheddar cheese — 28 g; Refrigerated pie crust — 120 g · 20 cm length × 20 cm width × 0.3 cm thickness; Zucchini, diced — 75 g
Action
Bake
Time
18 min
Temperature
400°F / 200°C; final internal temperature 160°F / 71°C
14
Cool the tart for 1 minute before slicing.
Products
No products at this step
Action
Cool
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
