Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1.00 \N | 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 |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 2.00 \N | avocados; diced |
| 1 \N | juice of 2 lemons |
| 1.00 teaspoon | minced garlic |
| 1.00 \N | jalapeno; minced |
| 1.00 \N | italian roma tomato; seeded, small diced |
| 1 \N | === garnish === |
| 1.00 cup | warm black bean puree; see * note 1 |
| 2.00 \N | roasted red peppers; peeled, seeded, |
| 1 \N | ; and cut julienne |
| 2.00 \N | roasted yellow peppers; peeled, seeded, |
| 1 \N | ; and cut julienne |
| 2.00 \N | roasted poblano peppers; peeled, seeded, |
| 1 \N | ; and cut julienne |
| ½ cup | roughly-chopped black olives |
| 1 \N | fresh cilantro sprigs |
| 1 \N | emerils 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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