Poblano, Roasted Pepper & Queso Fresco Cheese Tartlets
Crust:
1 tsp ancho chili powder
½ cup masa harina
½ cup all-purpose flour
4 TBSP butter
½ tsp salt
1 egg
2 to 3 TBSP ice water
Filling:
2 TBSP olive oil
1½ cups chopped red onion
1 red bell pepper
1 yellow bell pepper
1 poblano chili
2 TBSP cilantro, chopped
1 head garlic
¾ cup heavy whipping cream
3 eggs
Salt and pepper, to taste
1. Preheat the oven to 400 degrees.
2. To make the crust: In the bowl of a food processor place the chili powder, masa, flour, butter and salt. Pulse until the butter is in pea-size pieces. Then add the egg and water, pulsing until the dough starts to form large clumps. Remove the dough from the food processor and form into a ball. Press the dough into 6 (4-inch) tarts pans with a removable bottom. When you press the dough in bring the dough up ½ inch from the edge of the tart pan. This is so the dough doesn't sink into the pan. Refrigerate the dough until firm. When the dough is firm, pierce the base of the dough with a fork. Bake the tart crusts for 10 minutes.
3. To make the filling: In a skillet over medium heat place the olive oil and onion. Sauté the onions until just starting to brown, about 10 to 15 minutes. Remove from the heat and set aside. 4. Place the bell peppers and poblano chili on a baking sheet under the broiler in the oven until completely black and charred. Then place them in a bowl covered with plastic wrap to allow them to steam. After all of the peppers have steamed for five minutes, peel, seed, and slice.
5. For the garlic: Cut the end off so that all of the cloves are exposed. Place in a garlic baker and roast in a 400-degree oven for 25 minutes. Maintain oven temperature.
6. Squeeze all of the roasted garlic cloves into the blender with the cream, eggs, salt, and pepper. Puree until smooth.
7. To assemble the tarts: Evenly distribute the sautéed onions on the par baked shells. Top the onions with all of the roasted peppers, chili, and cilantro. Then top with the roasted garlic mixture from the blender. Place the tarts in oven for 25 minutes. Remove the tarts from the oven and allow to cool for 5 minutes before cutting into quarters.
Makes 6 (4-inch) tarts