Mexican Fiesta Tart

Ingrients & Directions 1/2 CORNMEAL PASTRY dough 1 Egg white, lightly beaten 2 c Shredded Monterey Jack -cheese with jalapeno Pepper (8 ounces) 2 c Shredded sharp Cheddar -cheese (8 ounces) 2 lg Tomatoes (1 1/4 pounds) -cored, seeded, Cut into 3/4-inch cubes (3 -cups) 1/3 c Sliced green onions […]

Ingrients & Directions


1/2 CORNMEAL PASTRY dough
1 Egg white, lightly beaten
2 c Shredded Monterey Jack
-cheese with jalapeno
Pepper (8 ounces)
2 c Shredded sharp Cheddar
-cheese (8 ounces)
2 lg Tomatoes (1 1/4 pounds)
-cored, seeded,
Cut into 3/4-inch cubes (3
-cups)
1/3 c Sliced green onions
2 md Zucchini (3/4 pound), thinly
-sliced
1/2 lg Red or green bell pepper, in
-thin strips
1/3 c Sliced pitted ripe olives
1/4 c Chopped fresh cilantro
-(coriander)

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 ]

Yields
10 Servings

RobinDee

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