CHILE RELLENO TART
Categories Food Processor Cheese Egg Bake Cornmeal Hot Pepper Winter Bon Appétit Seattle Washington
Yield Serves 8
Number Of Ingredients 19
Steps:
- For crust:
- Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
- Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
- For filling:
- Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
- Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
- Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.
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Money ONMA
[email protected]I followed the recipe exactly and the tart turned out perfectly. I would definitely recommend this recipe to anyone who loves poblano peppers.
Ali Dhyaa
[email protected]This tart was a little too spicy for me, but my husband loved it. He said it was the best tart he's ever had.
Dawn O8A
[email protected]I wasn't sure how I would like this tart, but I was pleasantly surprised. The flavors were amazing and the tart was easy to make. I will definitely be making this again.
Yordi Samuel
[email protected]I love poblano peppers and this tart was a great way to use them. The filling was creamy and flavorful and the tart was easy to make.
Danish Aziz
[email protected]This tart was easy to make and it turned out so well. The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Ashfaq Hussain
[email protected]I made this tart for a party and it was a huge success. Everyone loved it! I will definitely be making it again.
MD SHUVO COM
[email protected]I was a little skeptical about making a tart with poblano peppers, but I'm so glad I did. The peppers were roasted to perfection and the filling was creamy and flavorful. This tart is a keeper!
Ramin Khalil
[email protected]I'm not a big fan of spicy food, but this tart was just the right amount of heat. It was flavorful and delicious.
Dinesh Devkota
[email protected]I followed the recipe exactly and the tart turned out perfectly. The only thing I would change is to add a little more cheese. I love cheese!
Lisa Hernandez
[email protected]This chile relleno tart was a hit! The combination of flavors and textures was amazing. The tart was easy to make and I will definitely be making it again.