It’s bloggiesta-weekend again! And even though it’s officially a bookbloggers-event, it’s really fun and useful to join no matter what blog(s) you run.
But because it’s mainly food-blogs I run, I thought it would be fun to create and post some recipes in the ‘fiësta’-theme! Tex-mex, if you will.

In this recipe I will use canned corn, beans and store-bought tortilla’s, but if you want buy them from your local tortilla-baker or make your own! (Dutch recipe!)

Recipe: Tortilla tart

Preparation time: 10 minutes

Cooking time: 55 minutes

Summary: Cheap, simple and quick meal for 6-8 that you can make with pantry-staples! There’s a long cooking time but it’s mostly idle time! And your reward is ooey gooey vegetarian cheesy deliciousness.

Ingredients

  • 1 tbs sunflower oil
  • 1 red onion chopped finely
  • 2 cloves garlic chopped finely
  • 1 bell pepper cubed
  • 1 tbs dried oregano
  • 1 ts chiliflakes
  • 2 cans peeled tomatoes 400 gram / 14oz chopped
  • 1 can water from the tomato cans
  • 1 tbs ketchup
  • 400 gram kidneybeans boiled, rinsed and drained. Dry weight 150 grams/5.3 oz
  • 170 gram/6 oz sweet corn from a can, drained
  • 1-2 scallions in thin rings
  • 400 gram sharp cheese (like cheddar)
  • 6 tortillas garlic/parsley

Instructions

  1. Heat the oil in a deep and heavy pan. Sautée the onions for 3 minutes, then add the garlic and bell pepper to fry for another minute. Add the oregano and chili, mix well then add the chopped tomatoes, water and ketchup. Stir to combine and let it simmer on a medium heat for 15-30 minuten on medium heat without a lid until the sauce has thickened. Stir occasionally.
  2. Mix the beans, corn and scallions, set aside. Grate the cheese coursely and set some aside for tart-topping. Bake your tortilla’s to lightbrown deliciousness in a dry skillet. Preheat your oven to 200℃/400℉.
  3. Layerin’ time! Start with a layer of sauce in a round ovenproof dish, followed by a tortilla, ⅓ of the festive beans and ⅓ of the cheese. Repeat until you’ve reached your last tortilla, and push your tart down a bit. Finish it with a layer of sauce and cheese.
  4. Put your dish in the oven and lower the heat to 180℃/350℉. Bake for 30 minutes or until your cheese is golden crisp and your tart piping hot. Really nice with some fresh guacamole, avocado salsa or crème fraîche (with scallions!).

Quick note:

I use my quiche dish for this because I like my tortilla-edges crispy, but you can use any pie pan!

Tortilla tart

By Cy-V Published: september 29, 2012

  • Yield: 6-8 Servings
  • Prep: 10 mins
  • Cook: 55 mins
  • Ready In: 1 hr 5 mins

Cheap, simple and quick meal for 6-8 that you can make with pantry-staples! There's a long cooking time but it's mostly idle time! And your reward is ooey gooey vegetarian cheesy deliciousness.

Ingredients

  • 1 tbs sunfloweroil
  • 1 red onion chopped finely
  • 2 cloves garlic chopped finely
  • 1 oregano cubed
  • 1 ts chiliflakes dried
  • 1 tbs oregano dried
  • 2 cans peeled tomatoes (400 grams/14 oz cans) chopped
  • 1 can water from the tomato cans
  • 1 tbs ketchup
  • 400 grams kidneybeans (14 oz) cooked, rinsed, drained. Dry bean weight 150 grams/5.3 oz
  • 170 grams sweetcorn canned, 6.4 oz
  • 1-2 scallions sliced in thin rings
  • 400 grams sharp cheese
  • 6 tortilla's (garlic/parsley)

Instructions

  1. Heat the oil in a deep and heavy pan. Sautée the onions for 3 minutes, then add the garlic. After one more minute add the bell pepper to fry for another minute.
  2. Add the oregano and chili, mix well then add the chopped tomatoes, water and ketchup. Stir to combine and let it simmer on a medium heat for 15-30 minuten on medium heat without a lid until the sauce has thickened. Stir occasionally.
  3. Mix the beans, corn and scallions, set aside. Grate the cheese coursely and set some aside for tart-topping. Bake your tortilla's to lightbrown deliciousness in a dry skillet. Preheat your oven to 200℃/400℉.
  4. Layerin' time! Start with a layer of sauce in a round ovenproof dish, followed by a tortilla, ⅓ of the festive beans and ⅓ of the cheese. Repeat until you've reached your last tortilla, and push your tart down a bit. Finish it with a layer of sauce and cheese.
  5. Put your dish in the oven and lower the heat to 180℃/350℉. Bake for 30 minutes or until your cheese is golden crisp and your tart piping hot. Really nice with some fresh guacamole, avocado salsa or crème fraîche (with scallions!).

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