Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 CORNMEAL PASTRY dough
1 Egg white, lightly beaten
2 c Shredded Monterey Jack
-cheese with jalapeno
Pepper (8 ounces)
2 c Shredded sharp Cheddar
-cheese (8 ounces)
2 lg Tomatoes (1 1/4 pounds)
-cored, seeded,
Cut into 3/4-inch cubes (3
-cups)
1/3 c Sliced green onions
2 md Zucchini (3/4 pound), thinly
-sliced
1/2 lg Red or green bell pepper, in
-thin strips
1/3 c Sliced pitted ripe olives
1/4 c Chopped fresh cilantro
-(coriander)
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.
