1/2 cornmeal pastry dough
1 egg white, lightly beaten
2 cup shredded monterey jack cheese with, jalapeno
1 pepper (8 ounces)
2 cup shredded sharp cheddar cheese (8 ou, nces)
2 large tomatoes (1 1/4 pounds) cored, seed, ed,
1 cut into 3/4-inch cubes (3 cups)
1/3 cup sliced green onions
2 medium zucchini (3/4 pound), thinly sliced
1/2 large red or green bell pepper, in thin s, trips
1/3 cup sliced pitted ripe olives
1/4 cup chopped fresh cilantro (coriander)
Directions
Preheat oven to 400 F. On lightly floured surface roll dough to a
25-inch round. Transfer to a 12-inch tart pan with removable bottom.
Trim edges; prick bottom with tines of fork. Lane pastry shell with
pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove
foil with weights. Bake 5 to 6 minutes longer or just until pastry
starts to turn golden. Brush with egg white and bake 1 minute longer.
Cool completely on wire rack. In large bowl, toss together cheeses.
Sprinkle half the cheese mixture over bottom of cooled tart shell.
Top with a layer of tomatoes, then half the onions, the zucchini,
pepper, olives, remaining onions then remaining cheese. Bake 20
minutes or until heated through. Cool 15 minutes on wire rack before
removing outer ring. Serve warm.
Makes 10 servings.
[ 1001 HOME IDEAS MAGAZINE; June 1990 ]
Servings: 10 servings
Mexican Fiesta Tart Recipe brought to you by Recipe Ideas
Categories: Dessert; Mexican
The History of Recipes
Historians have proved the existance of recipes far back into the far past, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to academics are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As our culinary historical trip moves on a few more years we find two interesting recipe books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is familiar to us all today, but rather accounts of the types of food on the menus of the rich people of the period. In the fifteenth century, people returning from the crusades brought back many new foods and spices from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in manuscripts on cookery, many of which are kept safe in private cookery archives. Over the next few centuries, the upper-class families of the West competed with each other to offer the most exotic banquets, and because of this chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery publications were in great demand, mostly due to higher levels of literacy, increased leisure time and having more disposable income. The introduction of television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Mexican Fiesta Tart recipe.
