Recipe
Southwestern Pie
Ingredients
- 1 10-inch puff pastry tart shell, blind-baked
- 2 cups goat cheese
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 2 teaspoons chili powder
- Salt and pepper
- 2 avocados, diced
- Juice of 2 lemons
- 1 teaspoon minced garlic
- 1 jalapeno, minced
- 1 Italian Roma tomato, seeded and diced small
- Salt and pepper
- Garnish:
- 1 cup warm black bean puree, recipe follows
- 2 roasted red peppers, peeled, seeded and cut into a julienne
- 2 roasted yellow peppers, peeled, seeded and cut into a julienne
- 2 roasted poblano peppers, peeled, seeded and cut into a julienne
- 1/2 cup roughly chopped black olives
- Fresh cilantro sprigs
- Essence
Directions
- Black Bean Puree: Cook according to package instructions or use canned drained beans. Puree in blender. 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. Surround pie with a little of the peppers, black olives and cilantro. Sprinkle with Essence.
Recipe Details
- Source: EE2297
- Dish Type: Baked Goods
Reviews