Recipe - Mexican Fiesta Tart

One half CORNMEAL PASTRY dough
1 Egg white, lightly beaten
2 cup Shredded Monterey Jack
cheese with jalapeno
Pepper (8 ounces)
2 cup Shredded sharp Cheddar
cheese (8 ounces)
2 lg Tomatoes (1 One fourth pounds)
cored, seeded,
Cut into 3/4inch cubes (3
cups)
1/3 cup Sliced green onions
2 md Zucchini (Three fourths pound), thinly
cut or sliced up
One half lg Red or green bell pepper, in
thin strips
1/3 cup Sliced pitted ripe olives
One fourth cup Chopped fresh cilantro
(coriander)

Preheat oven to 400 F. On lightly floured surface roll dough to a 25inch
round. Transfer to a 12inch 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 ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini