Chile Relleno Tart

How to Roast Peppers.

Ingredients:

Crust:

1 cup all purpose flour
3/4 cup blue or yellow cornmeal
1 tsp. salt
3/4 cup chilled unsalted butter cut into 1/2″ pieces
4 Tbsp. ice water

Filling:

3 large fresh poblanos
1 cup grated Gruyere cheese
1 cup grated mozzarella cheese
4 large eggs
3/4 cup whipping cream
3/4 cup crumbled soft fresh goat cheese, room temperature
1/4 cup butter, room temperature
3/4 tsp. salt
1/4 tsp. ground black pepper
1 cup grated colby cheese

Instructions:

For Crust:

Combine the flour, cornmeal and salt in a food processor and add the butter. Pulse until the mixture resembles a coarse meal. Blend in the water by tablespoonfuls until the mixture forms moist clumps. Gather the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour. (Can be prepared 1 day ahead of time.

Remove the dough from the refrigerator and allow the dough to soften slightly at room temperature before using.

Preheat the oven to 375F and lightly butter an 11″ tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the prepared pan. Trim to fit, reserving the scraps. Place the pan on a heavy baking sheet and bake until the crust is set and the edges begin to brown, about 20 minutes. If the crust cracks, gently press small bits of the reserved dough into the cracks. Transfer the pan to rack and allow to cool.

For filling:

Preheat the oven to 375F.

Sprinkle the Gruyere and mozzarella cheeses over the bottom of the crust. Lay the chiles over the cheese. Combine the eggs, cream, goat cheese, butter and salt & pepper into th food processor, and blend well. Pour the egg mixture into the crust. Sprinkle with the colby cheese and bake until the tart filling is golden brown and set, about 25 minutes. Transfer the tart to a rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

Yields 8 servings.