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Southwestern Tart

Southwestern Tart

This Southwestern Tart starts with a homemade dough, which is topped with a creamy egg filling, and sprinkled with cheese, avocado, and tomato.

Southern Living APRIL 2004

  • Yield: Makes 4 to 6 servings

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)

Preparation

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.

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.

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.

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.

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.

Bake at 400° for 20 minutes. Cool on a wire rack 10 minutes.

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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