Wednesday, December 30, 2009

Chile Relleno Tart

from Bon Appetit, December 1996


What makes this tart extra-special is the blue cornmeal; it gives the base an extra depth of flavor and heartiness. But cheese, chiles, and pastry, I mean, really, what's not to love?

Serves: 8

Crust
  • 1 cup all purpose flour
  • 3/4 cup blue cornmeal* or yellow cornmeal
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 4 tablespoons (about) ice water

Filling
  • 3 large fresh poblano** or New Mexico chilies
  • 1 cup grated Gruyère cheese
  • 1 cup grated mozzarella cheese
  • 4 large eggs
  • 3/4 cup whipping cream
  • 3/4 cup crumbled soft fresh goat cheese (such as Montrachet), room temperature
  • 1/4 cup ( 1/2 stick) butter, room temperature
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup grated Colby cheese

  • *Blue cornmeal is available at natural foods stores and some specialty foods stores.
  • **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

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