Recipe - Southwestern Pie

1 10inch puff pastry tart
shell; blindbaked
2 cup Goat cheese
1 tablespoon Minced garlic
2 teaspoon Cumin
2 teaspoon Chili powder
Salt and pepper
2 Avocados; minced
2 Lemons ; Juice of
1 teaspoon Minced garlic
1 Jalapeno; minced
1 Italian Roma tomato; seeded
and minced small
Salt and pepper

GARNISH
1 cup Warm black bean puree;
recipe follows
2 Roasted red peppers; peeled,
seeded and cut into a
julienne
2 Roasted yellow peppers;
peeled, seeded and cut into
a julienne
2 Roasted poblano peppers;
peeled, seeded and cut into
a julienne
One half cup Roughly chopped black olives
Fresh cilantro sprigs
Essence
Black Bean Puree: Cook
according to package
instructions or use canned
drained beans.

ESSENCE OF EMERIL SHOW #EE2297

Puree in blender. In a mixing bowl, combine the goat cheese, 1 tablespoon
garlic, cumin and chili powder. Season with salt and pepper. Spread the
cheese mixture evenly over the shell. In a mixing bowl, partly mash the
avocado with the lemon juice, garlic, jalapeno and tomato. Season with salt
and pepper. Spread this mixture over the goat's cheese mixture.

Spoon a small pool of the warm black bean puree in the center of the plate.
Place a wedge of the pie in the center of the sauce. Serve with garnishes.

Yield: 1 10inch pie

Posted to recipeludigest by molony molony@scsn.net on Feb 26, 1998