Southwestern Pie

Recipe Ingredients

1		Ten-inch puff pastry tart shell - blind-baked
2 cups	292g / 10oz	Goat cheese
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Cumin
2 teaspoons	10ml	Chili powder
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Avocados - diced
		Juice of 2 lemons
1 teaspoon	5ml	Minced garlic
1		Jalapeno - minced
1		Italian Roma tomato - seeded, small diced
		Garnish
1 cup	237ml	Warm black bean puree - see * Note 1
2		Roasted red peppers - peeled, seeded, and cut julienne
2		Roasted yellow peppers - peeled, seeded, and cut julienne
2		Roasted poblano peppers - peeled, seeded, and cut julienne
1/2 cup	73g / 2.6oz	Roughly-chopped black olives
		Fresh cilantro sprigs
		Emeril's Essence - see * Note 2

Recipe Instructions

* Note 1: Cook dried black beans according to package instructions or use canned, drained beans pureed in blender

* Note 2: See the "Emeril's Essence Information" recipe which is included in this collection.

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.

This recipe yields one 10-inch pie.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2297 broadcast 03-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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