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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Southwestern Tart starts with a homemade dough, which is topped with a creamy egg filling, and sprinkled with cheese, avocado, and tomato. Ingredients:
1 cup all-purpose flour |
1/2 cup grated parmesan cheese |
2 tablespoons chopped fresh cilantro, divided |
1/2 teaspoon salt, divided |
1/3 cup shortening |
1/4 cup water |
1 (8-ounce) package cream cheese, softened |
2 large eggs |
2 green onions, chopped |
1/2 teaspoon ground cumin |
1 large ripe avocado, chopped |
1 to 2 tablespoons fresh lime juice |
1/2 cup sour cream |
1/2 cup (2 ounces) shredded cheddar cheese |
1 tomato, chopped |
salsa (optional) |
Directions:
1. Combine flour, Parmesan cheese, 1 tablespoon cilantro, and 1/4 teaspoon salt; cut in shortening with a pastry blender or fork until crumbly. Add 1/4 cup water, 1 tablespoon at a time, and stir with a fork until dry ingredients are moistened.
2. Shape dough into a ball, and press into a 4-inch circle over heavy-duty plastic wrap. Cover with more plastic wrap, and chill 15 minutes.
3. Roll dough, covered with plastic wrap, into an 11-inch circle. Remove plastic wrap, and fit dough into a 9-inch tart pan with removable bottom. Line pastry with aluminum foil, and fill with pie weights or dried beans.
4. Bake at 450° for 10 minutes. Remove weights and foil; bake 4 to 5 more minutes or until lightly browned. Cool on a wire rack.
5. Beat cream cheese at medium speed with an electric mixer until smooth. Add eggs, green onions, cumin, and remaining 1 tablespoon cilantro and 1/4 teaspoon salt, beating until blended. Spread evenly over crust.
6. Bake at 400° for 20 minutes. Cool on a wire rack 10 minutes.
7. Toss together avocado and lime juice. Spread pie with 1/2 cup sour cream, and sprinkle with Cheddar cheese, avocado, and tomato. Serve with salsa, if desired.
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