Southwest Tart
I know, I know. The name sounds less than appealing. But this is yummy in a big way. The original name was Taco Pie, but I really didn’t get much of a taco feel from it, at least in the Mexican sense (I don’t think I ever once saw a ground beef taco while living in Mexico). This is more of a Tex Mex recipe. Or a Southwest recipe?
Keep in mind this is another hearty fall/winter dish. Sorry, Northern Hemisphere readers. I wouldn’t recommend this one for a hot summer evening.
This is a two-part recipe: I’m including the directions separately for the cornbread base and the tart filling.
Start out by preheating your oven to 350°F/180°C.
Ingredients for cornbread base:
1 cup Gluten-free flour (I used a blend of rice flour and fine corn flour)
1 cup Cornmeal
1 cup Water
2 Eggs
1/4 cup Olive oil
1/4 cup Honey
4 t. Baking powder
3/4 t. Sea salt
Preparation for cornbread base:
Combine dry ingredients in a mixing bowl, then add moist ingredients. Mix well. Pour into a deep dish tart pan and set aside.
Ingredients for tart filling:
1/2 kg. Ground beef
1 1/2 cups Goat cheese, shredded
2 Yellow onions, finely diced
2 Tomatoes, diced
1 cup Corn kernels (or the kernels of one corn cob, steamed and cut off the cob)
1 fresh Chile pepper, finely diced
7-8 fresh Mushrooms, finely sliced
2 T. Crushed red pepper flakes
1/2 t. Cayenne pepper
1/2 t. Oregano
2 t. Cumin
1 t. Sea salt
Preparation for tart filling:
Dice onions, chile pepper, and tomatoes and shred cheese. Slice mushrooms.
Saute onion in a large saucepan until translucent. Add mushrooms. Once sauteed, add ground beef and cook, breaking up the beef into bits. Add tomatoes and spices, and mix well. Once beef if browned, add corn and mix well. Turn off heat and strain beef in a large colander to drain grease.
Putting it all together:
Spread half of the beef mixture on the cornbread batter base. Top with half the shredded cheese. Repeat, spreading the rest of the beef mixture in the tart pan and topping with the remaining cheese.
Bake, uncovered, for 20-25 minutes, until cheese is melted and the cornbread base sets.
The first photo was of the completed tart getting ready to go into the oven. The second was it just after coming out of the oven, and the third was after serving.
Enjoy!
That looks yummy to me. It sounds like a good thing to make when the grandchildren come or for hubby who likes spicy. Nice to see the progression of pictures. Melted cheese is calling to me. XD
You can make it as spicy as you want, or not. My boyfriend has a high spice tolerance considering he’s from Argentina, where they really can’t handle spicy food at all, so I usually do a medium-spice level.
And yes, melted cheese always looks yummy!