1 10-inch puff pastry tart
-shell; blind-baked
2 c Goat cheese
1 tb Minced garlic
2 ts Cumin
2 ts Chili powder
Salt and pepper
2 Avocados; diced
2 Lemons ; Juice of
1 ts Minced garlic
1 Jalapeno; minced
1 Italian Roma tomato; seeded
-and diced small
Salt and pepper
GARNISH
1 c 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 c Roughly chopped black olives
Fresh cilantro sprigs
Essence
Black Bean Puree: Cook
-according to package
-instructions or use canned
-drained beans.
ESSENCE OF EMERIL SHOW #EE2297
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. Serve with garnishes.
Yield: 1 10-inch pie
Yields
1 Servings