Mexican Fiesta Tart

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;Â±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. ItÃ¢ÂÂs a crowd-pleaser that brings home-style comfort with a festive twist.

Cooking Method: Baking

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 61.5

Dietary: Vegetarian

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;Â±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. ItÃ¢ÂÂs a crowd-pleaser that brings home-style comfort with a festive twist.

Ingredients

1/2 CORNMEAL PASTRY dough
1 Egg White, lightly beaten

Directions

1
Preheat oven to 400ÃÂ°F (200ÃÂ°C).
2
On a lightly floured surface, roll the pastry dough into a 25-inch round.
3
Transfer the dough to a 12-inch tart pan with a removable bottom. Trim excess edges and prick the bottom with a fork.
4
Line the pastry shell with foil and fill with pastry weights, dried beans, or raw rice.
5
Bake the shell for 15 minutes.
6
Remove the foil and weights. Bake for 5 to 6 minutes longer, until the pastry just begins to turn golden.
7
Brush the shell with the lightly beaten egg white and bake for 1 minute longer.
8
Cool the crust completely on a wire rack.
9
In a large bowl, toss together the shredded cheeses.
10
Sprinkle half of the cheese mixture over the bottom of the cooled tart shell.
11
Layer the cubed tomatoes over the cheese.
12
Top with half of the sliced green onions.
13
Add a layer of thinly sliced zucchini.
14
Add the thin strips of bell pepper.
15
Scatter the sliced pitted ripe olives over the vegetables.
16
Add the remaining green onions.
17
Top with the remaining cheese mixture.
18
Bake for 20 minutes, or until the cheese is melted and the filling is heated through.
19
Cool on a wire rack for 15 minutes before removing the outer ring.
20
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.

Keywords: tart, mexican, fiesta, pastry, cheese, vegetables, cheddar, jack, tomato, zucchini, baking, savory, side dish, appetizer, brunch, party food

Read it online: https://www.chefs-mate.com/recipe/mexican-fiesta-tart/