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 ]

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