Cost per serving $0.74 view details
- Ingredients for Pastry:
- 1 cup unsifted all-purpose flour
- 1/2 cup yellow cornmeal, preferably stone-ground
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2/3 cup firm unsalted butter, cut into 1/2-inch cubes
- 1 large egg white
- Ingredients for Filling:
- 1 large red bell pepper
- 6 ounces (2 & 1/4-inch-thick slices) smoked turkey
- 1 Spanish onion, coarsely chopped
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 cup corn kernels (fresh or frozen)
- 4 teaspoons chopped cilantro
- 1 teaspoon coarse salt or to taste
- Freshly ground black pepper
- 1/2 cup cooked black beans
- 1 & 1/2 cups shredded Monterey Jack cheese (about 4 ounces)
- 1 tablespoon finely chopped flat-leaf parsley, for garnish
- Directions for Pastry:
- 1. Place the flour, cornmeal, sugar, and salt in the bowl of a food processor. Pulse to blend.
- 2. Add the butter, and pulse 4 or 5 times, then process for 8 to 10 seconds. Stop the machine, remove the cover, and add the egg white. Pulse 4 to 5 times, then process for 5 to 8 seconds, just until a dough is formed.
- 3. With lightly floured hands form the dough into a 5 to 6-inch disk. Dust with flour, score with the side of your hand, and cover with plastic wrap. Chill for at least 30 minutes before using. Roll as directed in recipe.
- 4. Makes one 11-inch tart shell.
- 1. Shape the pastry: The pastry is rolled directly on the cookie sheet. Cut a piece of 18-inch wide heavy-duty aluminum foil, measuring about 6 inches larger than the width of the pan. (14 x 17 inch cookie sheet). Place the aluminum foil over the cookie sheet so that the ends extend over the sides. Turn the ends under and smooth the surface.
- 2. Sprinkle the pan with 1 tablespoon of cornmeal, making a large circle. Place the pastry in the center of the pan. Sprinkle the top of the dough with a little flour and cover with a piece of baking parchment. Roll the dough, preferably with a tapered rolling pin, into a 15-inch circle.
- 3. Fold the edge of the pastry under, making a 1-inch border. The circle should measure 13-inches. Flute the edge, and rick the center lightly with a fork. Chill for 30 minutes.
- 4. Preheat the oven to 375 degrees. Position the oven rack in the lower third of the oven. Bake the pastry for 18 to 20 minutes, or until lightly browned. If the center puffs up, tap it gently with the bottom of a fork to expel the air. Cool the pastry shell before filling.
- 5. Make the filling: Preheat the broiler. Position the rack so that it is about 6 inches from the heat source. Wash and dry the red pepper. Cut it in half lengthwise and remove the stem, seeds, and white veins. Line a baking pan with aluminum foil and place the red pepper cut side down on the foil. Broil the pepper until it is well charred and the skin is black. Remove from the oven and wrap the aluminum foil around it; make the package airtight so that the pepper can steam. Let stand about 15 minutes. Using a paring knife, remove the skin. Dice the pepper into 1/4-inch pieces.
- 6. Following the grain of the meat, pull the turkey into thin shreds. Set aside.
- 7. In a large skillet, saute the onion in the olive oil until transparent. Stir in the garlic and cook briefly. Add the corn, cover the skillet, and cook until the corn is almost tender. Stir in the diced red pepper and cilantro. Season to taste with salt and pepper. Remove from the heat and cool for 10 minutes. (The tart can be made ahead to this point. Just warm the vegetables and proceed from this point.)
- 8. Assemble the tart: Preheat the oven to 375 degrees. Position the oven rack in the lower third of the oven.
- 9. Spread the sauteed vegetables over the bake pastry shell. Scatter the black beans an shredded turkey over the vegetables. Lay a square of aluminum foil loosely over the top0. Bake for 20 minutes or until the filling is heated through. Remove the aluminum foil. Sprinkle the top with the Monterey Jack cheese.
- 10. Move the oven rack to the upper third of the oven and turn the oven setting to broil. The tart should not be too close to the heat source or it will burn. Lightly brown the cheese topping, 15 to 20 seconds. Watch carefully. To serve, slide the tart onto a platter with the help of a long spatula. Garnish with chopped parsley and serve while hot.
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|Amount Per Serving||%DV|
|Serving Size 109g|
|Recipe makes 8 servings|
|Calories from Fat 176||53%|
|Total Fat 19.99g||25%|
|Saturated Fat 10.49g||42%|
|Trans Fat 0.0g|
|Total Carbs 32.89g||9%|
|Dietary Fiber 3.6g||12%|