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Ingredients Jump to Instructions ↓

  1. 1 Ten-inch puff pastry tart shell - blind-baked

  2. 2 cups 292g / 10oz Goat cheese

  3. 1 tablespoon 15ml Minced garlic

  4. 2 teaspoons 10ml Cumin

  5. 2 teaspoons 10ml Chili powder

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 2 Avocados - diced

  9. Juice of 2 lemons

  10. 1 teaspoon 5ml Minced garlic

  11. 1 Jalapeno - minced

  12. 1 Italian Roma tomato - seeded, small diced

  13. Garnish

  14. 1 cup 237ml Warm black bean puree - seeNote

  15. 2 Roasted red peppers - peeled, seeded, and cut julienne

  16. 2 Roasted yellow peppers - peeled, seeded, and cut julienne

  17. 2 Roasted poblano peppers - peeled, seeded, and cut julienne

  18. 1/2 cup 73g / 2.6oz Roughly-chopped black olives

  19. Fresh cilantro sprigs

  20. Emeril's Essence - seeNote 2

Instructions Jump to Ingredients ↑

  1. * Note 1: Cook dried black beans according to package instructions or use canned, drained beans pureed in blender * Note 2: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. 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.

  3. 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.

  4. This recipe yields one 10-inch pie.

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