Pie Recipes
High Desert Tamale Tart
Prep: 30 min | Cook: 40 min | Yield: 6 servings
Ingredients
- 1 teaspoon canola oil
- 1 (6 ounce) pasilla pepper, seeded and diced 1/2 inch
- 1 (6 ounce) yellow sunburst squash, wedged
- 2 teaspoons garlic, minced
- 1 cup Lindsay® Ripe Pitted Olives, halved
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
- 1 3/4 cups masa harina
- 1/4 cup yellow cornmeal
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 3 tablespoons unsalted butter, chopped into 1/4 inch pieces
- 1 3/4 cups warm water
- 1/2 cup pureed black beans
- 1/3 cup Cotija cheese, crumbled
Instructions
- Heat canola oil in a medium size sauté pan over medium high heat.
- Add pasilla peppers and cook for 2 to 3 minutes, then add squash and continue cooking for 3-4 minutes until tender.
- Stir in garlic and cook for one more minute.
- Remove from heat and mix in olives, lime juice and 1/4 teaspoon salt and set aside.
- In a large mixing bowl, combine masa, cornmeal, chili powder, cumin and remaining salt.
- Mix in butter with a fork or pastry cutter until mixture resembles a coarse, crumbly meal. Gradually stir in water.
- Scrape dough into a lightly greased 10 inch tart pan and press evenly around the bottom and sides. Allow to cool and set for 10 minutes.
- Spread black bean puree on the bottom of the tart.
- Pour California Ripe Olive mixture over bean layer and sprinkle with cotija cheese.
- Bake at 350 degrees F for 25 to 30 minutes.
- Transfer to a wire rack and allow to cool for 5 minutes, then cut into 6 wedges.
Attribution
Recipe and photo used with permission from: Lindsay - © Bell-Carter Foods, Inc.
Recipe provided by the California Olive Committee.