Mexican fiesta tart
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | CORNMEAL PASTRY dough | |
| 1 | Egg white, lightly beaten | |
| 2 | cups | Shredded Monterey Jack cheese with jalapeno |
| Pepper (8 ounces) | ||
| 2 | cups | Shredded sharp Cheddar cheese (8 ounces) |
| 2 | larges | Tomatoes (1 1/4 pounds) cored, seeded, |
| Cut into 3/4-inch cubes (3 cups) | ||
| ⅓ | cup | Sliced green onions |
| 2 | mediums | Zucchini (3/4 pound), thinly sliced |
| ½ | large | Red or green bell pepper, in thin strips |
| ⅓ | cup | Sliced pitted ripe olives |
| ¼ | cup | Chopped fresh cilantro (coriander) |
Directions
Preheat oven to 400 F. On lightly floured surface roll dough to a 25-inch round. Transfer to a 12-inch tart pan with removable bottom.
Trim edges; prick bottom with tines of fork. Lane pastry shell with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil with weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white and bake 1 minute longer.
Cool completely on wire rack. In large bowl, toss together cheeses.
Sprinkle half the cheese mixture over bottom of cooled tart shell.
Top with a layer of tomatoes, then half the onions, the zucchini, pepper, olives, remaining onions then remaining cheese. Bake 20 minutes or until heated through. Cool 15 minutes on wire rack before removing outer ring. Serve warm.
Makes 10 servings.
[ 1001 HOME IDEAS MAGAZINE; June 1990 ]