Southwest Cheese Tart

Recipe Ingredients

1 tablespoon	15ml	Oil
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced jalapeno pepper
4		Eggs
2 cups	474ml	Heavy cream
2 cups	292g / 10oz	Jalapeno jack cheese
1 cup	62g / 2.2oz	Roasted corn kernels - plus
		Roasted corn kernels - for garnish
1 cup	160g / 5.6oz	Cooked black beans - rinsed
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Chili powder
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Prebaked tart shell - preferably in quiche
1		Pico De Gallo - see * Note
		Chopped cilantro - for garnish

Recipe Instructions

* Note: See the "Pico De Gallo" recipe which is included in this collection.

In a skillet heat oil and cook bell pepper, onion and garlic until tender; set aside to cool.

In a large bowl whisk eggs and cream until combined; stir in sauteed vegetables and remaining ingredients, season with spices, salt and pepper.

Pour egg mixture into tart shell and bake 30 minutes or until custard is firm to the touch. Cool briefly before cutting.

Serve with Pico De Gallo alongside, sprinkled with roasted corn kernels and chopped cilantro.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-082 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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