Mexican Fiesta Tart
Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.
YIELD
10 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis savory tart takes a blind-baked cornmeal pastry shell and fills it with layered Mexican flavors: two cheeses (jalapeño Monterey Jack and sharp cheddar), cubed tomatoes, sliced zucchini, bell pepper strips, black olives, and scallions. No custard, no eggs in the filling. The cheese melts and binds everything together during a 20-minute bake.
The cornmeal crust is what makes this distinctly Southwestern instead of French. It adds a slightly gritty, toasty texture that complements the cheesy, vegetable-heavy filling. Blind baking with weights first, then brushing with egg white and baking one more minute, seals the crust so the vegetable juices don’t soak through and make it soggy.
Layering order matters. Cheese on the bottom, then tomatoes, then onions, zucchini, pepper, olives, more onions, and cheese on top. This sandwiches the watery vegetables between cheese layers that protect the crust below and melt into a golden cap above.
Kitchen Tips
- Blind bake the crust completely before filling. The egg white brush seals it against moisture
- Seed the tomatoes before cubing. Tomato seeds release liquid that can make the filling watery
- Cool 15 minutes before removing the outer ring. Hot cheese filling is too fluid to hold its shape
- Serve warm, not hot. The flavors are at their best when slightly cooled
Variations
- Add a layer of refried beans between the crust and first cheese layer for more substance
- Scatter sliced jalapeños on top before the final cheese layer for visible heat
- Top each slice with a dollop of sour cream and fresh cilantro when serving
Ingredients
Directions
Preheat oven to 400℉ (200℃).
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.
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