This vibrant Mexican Fiesta Tart is the perfect addition to a casual dinner party or a weekend brunch. It features a buttery, flaky pastry shell loaded with layers of sharp cheddar, Monterey Jack, and zesty jalape&# 195;±o cheese. Fresh ingredients like ripe tomatoes, crisp zucchini, sweet bell peppers, and briny olives add texture and brightness to every bite. The combination of warm, melted cheese and fresh vegetables creates a delightful contrast of flavors. Easy to assemble and bake, this dish serves as an impressive yet approachable side dish or light main course. ItâÂÂs a crowd-pleaser that brings home-style comfort with a festive twist.
Mexican Fiesta Tart
Description
This vibrant Mexican Fiesta Tart is the perfect addition to a casual dinner party or a weekend brunch. It features a buttery, flaky pastry shell loaded with layers of sharp cheddar, Monterey Jack, and zesty jalape&# 195;±o cheese. Fresh ingredients like ripe tomatoes, crisp zucchini, sweet bell peppers, and briny olives add texture and brightness to every bite. The combination of warm, melted cheese and fresh vegetables creates a delightful contrast of flavors. Easy to assemble and bake, this dish serves as an impressive yet approachable side dish or light main course. ItâÂÂs a crowd-pleaser that brings home-style comfort with a festive twist.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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On a lightly floured surface, roll the pastry dough into a 25-inch round.
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Transfer the dough to a 12-inch tart pan with a removable bottom. Trim excess edges and prick the bottom with a fork.
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Line the pastry shell with foil and fill with pastry weights, dried beans, or raw rice.
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Bake the shell for 15 minutes.
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Remove the foil and weights. Bake for 5 to 6 minutes longer, until the pastry just begins to turn golden.
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Brush the shell with the lightly beaten egg white and bake for 1 minute longer.
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Cool the crust completely on a wire rack.
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In a large bowl, toss together the shredded cheeses.
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Sprinkle half of the cheese mixture over the bottom of the cooled tart shell.
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Layer the cubed tomatoes over the cheese.
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Top with half of the sliced green onions.
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Add a layer of thinly sliced zucchini.
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Add the thin strips of bell pepper.
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Scatter the sliced pitted ripe olives over the vegetables.
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Add the remaining green onions.
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Top with the remaining cheese mixture.
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Bake for 20 minutes, or until the cheese is melted and the filling is heated through.
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Cool on a wire rack for 15 minutes before removing the outer ring.
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Serve warm.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 61.5kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.1mg1%
- Total Carbohydrate 12.9g5%
- Dietary Fiber 1.0g4%
- Sugars 0.3g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Ingredient Note:** The original ingredient list mentions "1/2 CORNMEAL PASTRY dough" and "2 cup" without an item. Based on the directions, this likely refers to a standard pie or tart crust recipe, possibly cornmeal-infused. Ensure you have a full pie crust ready.
**Cheese Variations:** The directions mention "cheese with jalapeno Pepper," "Shredded sharp Cheddar," and "Shredded Monterey Jack." Use a combination of these for the best flavor profile.
**Vegetable Prep:** Ensure tomatoes are seeded to prevent the tart from becoming soggy. Zucchini should be sliced thinly to cook evenly.
**Storage:** Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain crust crispiness.
