Zucchini Tart

Hola! 

Wow… that’s all I can say about my zucchini plants. I can’t keep up with them! lol. I can’t believe I am saying this… but thats true. I pick so many that I feel I am eating zucchinis every day. The good news is that I love zucchini, so I just get creative and cook with them. 

Today I am making a simple summer zucchini tart using fresh herbs and zucchini from the garden. I am using an arugula pesto that I previously made and froze, but you can swap that for regular pesto, or whatever your favorite pesto is. Just be aware that the flavor might change a little bit.

Lets get to work!

Zucchini Tart

5 from 1 vote
Print Pin Rate
Course: Appetizer, dinner, Lunch
Keyword: cheese, tart, veggies, zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 Sheet puff pastry
  • 3 cups Sliced zucchini 1 medium zucchini
  • 4 Tbsp Arugula Pesto *See Notes
  • 1/3 cup Cheddar Cheese grated
  • 1/3 cup Parmesan cheese grated
  • 1 Tbsp Fresh oregano chopped
  • 1 Tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • Preheat the oven to 400F
  • Roll out the puff pastry sheet on a baking sheet. Using a fork, pinch the dough and pre-bake it for about 3  to 5 minutes.
  • Remove from the oven and spread the pesto. (You just want a thin coat.)
  • Top it with the zuchini slices.  Season with the olive oil salt, pepper and oregano.
  • Add the parmesan cheese.
  • Bake for 16 to 18 minutes or until golden brown.
  • Broil for 2 minutes.
  • Serve immediately and Bon Profit!

Notes

*Arugula Pesto: Use any other pesto if you don't have arugula pesto. Be aware that the flavor might change a little bit. 
Make the tart up to 1 day in advance. Keep in the fridge. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Zucchini Tart

Spanish Bizcocho (cake)

Hola!!

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I hope everyone is doing well and cooking and baking a lot! Today’s recipe is a cake, my go-to cake, or Bizcocho. That’s what we call it in Spain. This cake is very popular in Spain, and I swear this is the easiest cake ever! (My personal nickname is Easy Cake.) No frosting, no special tools … all you need are a bowl, a whisk and a mold for the cake. And it’s always good to have a little cake around the house.

I think the first time I made this cake I was 6 or 7 years old. Yup, it’s that easy. You can use a round mold or a square one, it doesn’t matter. The cake stays fresh for a couple of days, but I am telling you, you’ll eat it before that. You could also keep it in the fridge and it would last about 5 days.

I always dust powdered sugar on top of the cake, but you can get as creative as you want, and cover the cake with chocolate frosting, lemon frosting… Go crazy, or go easy and traditional and just use powdered sugar. 

Spanish Bizcocho (Cake)

0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: spanish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 3 Medium eggs room temperature
  • 2 cups All Purpose Flour
  • 1 1/2 cups Granulated sugar
  • 5 oz Plain or Lemon Yogurt 1 Small yougurt
  • 2 oz Neutral Oil
  • 3 oz Olive Oil
  • 3 tsp  Baking powder 
  • 1 tsp Baking soda
  • Zest of 1 medium lemon
  • Powdered Sugar

Instructions

  • Preheat the oven to 350F and grease a cake mold with your favorite spray or with butter. 
  • In a large bowl, beat the eggs.
  • Add the yogurt and the olive oil, and whisk until combined. 
  • Add the flour, sugar, baking powder and soda, and lemon zest. Whisk until combined. Be careful, don’t overmix the batter. 
  • Transfer the mixture to the cake mold and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 
  • Transfer to a cooling rack. And take it out of the mold.
  • Once the cake is fully cooled, dust with some powdered sugar (optional)
  • See how easy that was!? Enjoy and bon profit! 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

 

Spanish Bizcocho (cake)

Rocas de Chocolate (Chocolate Rocks)

Hello! 

I’ve been thinking about my next trip to Spain. Beach, good food, good wine … hmmm… I can’t wait. 

Every time I go to Spain to visit my family, I go to a chocolate shop. Oh boy, I would buy everything in that shop. Since I was thinking about it, I got inspired by one of their chocolate treats, chocolate rocks. 

I swear this is the easiest recipe on earth. All you need are chocolate and almonds, a two ingredient dessert. 

For the recipe, I used dark chocolate and white chocolate. You could easily use dark, milk or white chocolate, totally up to you! Just make sure to use a good quality chocolate. 

This recipe doesn’t really need any explanation at all. Simply melt chocolate, mix in almonds and spoon out onto baking paper in little piles. Easy right?! If you make this recipe, or any other recipes from my blog, don’t forget to tag me on Instagram @joyofspanishcooking 

Ingredients makes 25 to 30 chocolate rocks.  

  • 10 ounces roasted slivered almonds 
  • 1 cup white chocolate 
  • 1 cup dark chocolate 
  1. Line a baking sheet with baking paper/silicone mat.
  2. Melt the dark chocolate in a microwave in 30-second bursts until melted. 
  1. Stir in half of the almonds and mix until they are well coated in the chocolate.
  2. Scoop up spoonfuls of the mixture and place them in little piles on the baking sheet. Leave them to set in a cool place.
  3. Repeat the process with the other chocolate. 

White Chocolate Rocks
Dark Chocolate Rocks
Rocas de Chocolate (Chocolate Rocks)