Mexican Fiesta Tart

Yields:	10 servings
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients

1/2	each	pastry dough	cornmeal
1	each	egg white	lightly beaten
2	cups	monterey jack cheese	shredded, with jalapeno pepper
2	cups	cheddar cheese, very old, sharp	shredded
2	large	tomatoes	cored, seeded,, cut into 3/4inch cubes
1/3	cup	scallions, spring or green onions	sliced
2	medium	zucchini	thinly sliced
1/2	large	sweet red bell pepper	or green, cut in thin strips
1/3	cup	olives	pitted, ripe, sliced
1/4	cup	cilantro	fresh, chopped

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.

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Member Review

Boston Baked Beans For 3 1/2 Qt. Crockpot

This is really an old fashioned taste for baked beans, the only thing I changed was I used dark corn syrup instead of molasses. That is because my family likes that better than molasses and I use that instead of molasses all the time and in all my recipes, always have ever sence I realized that it taste just like it except a milder version.

Reviewed by whiteswan