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Recipe

Southwestern Pie

  • Yield: 1 10-inch pie

Ingredients

  • 1 10-inch puff pastry tart shell, blind-baked
  • 2 cups goat cheese
  • 1 tablespoon minced garlic
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • Salt and pepper
  • 2 avocados, diced
  • Juice of 2 lemons
  • 1 teaspoon minced garlic
  • 1 jalapeno, minced
  • 1 Italian Roma tomato, seeded and diced small
  • Salt and pepper
  • Garnish:
  • 1 cup warm black bean puree, recipe follows
  • 2 roasted red peppers, peeled, seeded and cut into a julienne
  • 2 roasted yellow peppers, peeled, seeded and cut into a julienne
  • 2 roasted poblano peppers, peeled, seeded and cut into a julienne
  • 1/2 cup roughly chopped black olives
  • Fresh cilantro sprigs
  • Essence

Directions

  • Black Bean Puree: Cook according to package instructions or use canned drained beans. Puree in blender. 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. Surround pie with a little of the peppers, black olives and cilantro. Sprinkle with Essence.