Ingredients
-
1
-
1/2
-
2
-
1/2
-
1/3
-
1/4
-
1
-
2
-
2
-
1/2
-
1
-
1 - 2
-
1/2
-
1/2
-
1
Directions
Southwestern Tart, From the magazine’s 1999 publication, The Ultimate Southern Living Cookbook Great as an appetizer or meatless dinner , From the magazine’s 1999 publication, The Ultimate Southern Living Cookbook Great as an appetizer or meatless dinner
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Steps
|
1
Done
|
Combine Flour, Parmesan Cheese, 1 Tablespoon Cilantro, and 1/4 Teaspoon Salt; Cut in Shortening With a Pastry Blender or Fork Until Crumbly. Add 1/4 Cup Water, 1 Tablespoon at a Time and Stir With a Fork Until Dry Ingredients Are Moistened. |
|
2
Done
|
Shape Dough Into a Ball, and Press Into a 4-Inch Circle Over Heavy-Duty Plastic Wrap. Cover With More Plastic Wrap, and Chill 15 Minutes. |
|
3
Done
|
Roll Dough, Covered With Plastic Wrap, Into an 11-Inch Circle. Remove Plastic Wrap and Fit Dough Into a 9-Inch Tart Pan With Removable Bottom. Line Pastry With Aluminum Foil, and Fill With Pie Weights or Dried Beans. |
|
4
Done
|
Bake at 450 Degrees For 10 Minutes. Remove Weights and Foil; Bake 4 - 5 More Minutes or Until Lightly Browned. Cool on a Wire Rack. |
|
5
Done
|
Beat Cream Cheese at Medium Speed With an Electric Mixer Until Smooth. Add Eggs, Green Onions, Cumin, and Remaining 1 Tablespoon Cilantro and 1/4 Teaspoon Salt, Beating Until Blended. Spread Evenly Over Crust. |
|
6
Done
|
Bake at 400 Degrees For 20 Minutes. Cool on a Wire Rack 10 Minutes. |
|
7
Done
|
Toss Together Avocado and Lime Juice. Spread Pie With 1/2 Cup Sour Cream, and Sprinkle With Cheddar Cheese, Avocado and Tomato. Serve With Salsa or Pico De Gallo, If Desired. |
