High Desert Tamale Tart
- 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
- 1 3/4 cups masa harina
- 1/4 cup yellow cornmeal
- 1 1/2 teaspoons chili
- 1/2 teaspoon ground cumin
- 3 tablespoons unsalted butter, chopped into
- 1 3/4 cups warm water
- 1/2 cup pureed black beans
- 1/3 cup
Cotija cheese, crumbled
- Heat canola oil in a medium sized sauté pan over medium high heat.
- Add pasilla peppers and cook for 2-3 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
- In a large mixing bowl, combine masa, cornmeal, chili powder, cumin and remaining
- 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 in a 350 degree F oven for 25-30 minutes.
- Transfer to a wire rack and allow to cool for 5 minutes, then cut into 6 wedges.
30 minutes prep
40 minutes cook
Recipe provided by the California Olive Committee.
Recipe and photo credit:
Lindsay - © Bell-Carter Foods, Inc.