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
Written recipes as an idea can be found back into ancient history, at least as far as the early Egyptians, and maybe further still. Interesting though that is, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius created some scripts describing recipes enjoyed by the Romans. In his works, he recounts how the meals were split into starters, entrees and dessert, something we still use today. Additionally, he recounts how the ancient chefs used a wide range of spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Moving our culinary historical trip onwards, we have two interesting books dating from the 14th Century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they have no connection with the indian food that is familiar to us all today, but instead recipes for the types of meals served to the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe manuscripts, many of which are kept safe in private libraries. Over the next few hundred years, the upper-class families of Europe competed with each other to serve the most exotic banquets, and because of this the best cooks and their collection of recipes were greatly in demand. However, it was during the 1800s that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books are in high demand, due to higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Mexican Fiesta Tart recipe.
