southwestern pie

Categories
emeril
Yield
1 servings
MeasureIngredient
1.00  ten-inch puff pastry tart shell; blind-baked
2.00 cup goat cheese
1.00 tablespoon minced garlic
2.00 teaspoon cumin
2.00 teaspoon chili powder
salt; to taste
freshly-ground black pepper; to taste
2.00  avocados; diced
juice of 2 lemons
1.00 teaspoon minced garlic
1.00  jalapeno; minced
1.00  italian roma tomato; seeded, small diced
=== garnish ===
1.00 cup warm black bean puree; see * note 1
2.00  roasted red peppers; peeled, seeded,
; and cut julienne
2.00  roasted yellow peppers; peeled, seeded,
; and cut julienne
2.00  roasted poblano peppers; peeled, seeded,
; and cut julienne
½ cup roughly-chopped black olives
fresh cilantro sprigs
emerilís essence; see * note 2

* Note 1: Cook dried black beans according to package instructions or use canned, drained beans pureed in blender * Note 2: See the “Emeril’s Essence Information” recipe which is included in this collection.

In a mixing bowl, combine the goat cheese, 1 tablespoon garlic, cumin and chili powder. Season with salt and pepper. Spread the cheese mixture evenly over the shell. In a mixing bowl, partly mash the avocado with the lemon juice, garlic, jalapeno and tomato. Season with salt and pepper. Spread this mixture over the goat's cheese mixture. Spoon a small pool of the warm black bean puree in the center of the plate. Place a wedge of the pie in the center of the sauce. Serve with garnishes. This recipe yields one 10-inch pie.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2297 broadcast 03-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-18-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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