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SOUTHWESTERN PIE




Source of Recipe


emerils.com


List of 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



Recipe



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.

Yield: 1 10-inch pie