Chile Relleno Tart

Chile Relleno Tart

adapted from Epicurious

yield: 1 11″ tart



ingredients:

Crust

1 cup whole wheat pastry flour

3/4 cup yellow cornmeal

1 teaspoon sea salt

3/4 cup (6 oz.) chilled unsalted butter, cut into 1/2-inch pieces

2-3 tablespoons ice water

Filling

3 large Pasilla chiles

1/2 cup grated Gruyère cheese

1/2 cup grated mozzarella cheese

4 large, organic eggs

3/4 cup, organic 1/2 and 1/2

1/2 cup crumbled soft fresh goat cheese room temperature

1/4 cup ( 1/2 stick) unsalted butter, room temperature

3/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1/2 cup grated organic, white cheddar



instructions:

For crust:

• combine 1 cup whole wheat pastry flour, 3/4 cup cornmeal and 1 teaspoon salt in processor.

• add butter and pulse until mixture resembles coarse meal.

• blend in water by tablespoonfuls until mixture forms moist clumps. gather dough into ball; flatten into disk. wrap dough in plastic and refrigerate 1 hour. (can be prepared 1 day ahead). let dough soften slightly at room temperature before using.

• preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom.

• press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps.

• cover dough with heavy duty foil and press into the creases. pour in pie weights. place pan on heavy baking sheet.

• bake until crust is set and edges begin to brown, about 20 minutes. remove foil and bake 7 more minutes. if crust cracks, gently press small bits of reserved dough into cracks. transfer pan to rack and cool.

For filling:

• char chiles under broiler until blackened on all sides. place in a paper bag and let stand 10 minutes. peel, seed and chop chiles

• preheat oven to 375°F. sprinkle Gruyère and mozzarella over bottom of crust. layer the chilies over cheese. combine eggs, half + half, goat cheese, butter, salt and pepper in processor; blend well. pour into crust. sprinkle with white cheddar.

• bake tart until filling is golden brown and set, about 25-32 minutes. transfer to rack and cool. Serve warm or at room temperature.