The best delicious Mexican Fiesta Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Fiesta Tart recipe today!
Hello my friends, this Mexican Fiesta Tart recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Fiesta Tart is amazingly delicious, and addictive, everyone will be asking for more Mexican Fiesta Tart.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Fiesta Tart.
Ready to make this Mexican Fiesta Tart Recipe? Let’s do it!
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1/2 CORNMEAL PASTRY dough -cups)
1 Egg white, lightly beaten 1/3 c Sliced green onions
2 c Shredded Monterey Jack 2 md Zucchini (3/4 pound), thinly
-cheese with jalapeno -sliced
Pepper (8 ounces) 1/2 lg Red or green bell pepper, in
2 c Shredded sharp Cheddar -thin strips
-cheese (8 ounces) 1/3 c Sliced pitted ripe olives
2 lg Tomatoes (1 1/4 pounds) 1/4 c Chopped fresh cilantro
-cored, seeded, -(coriander)
Cut into 3/4-inch cubes (3
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
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