This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De’Angeli and Giorgio D’Angeli.
Ingredients For the dough:
- 3 cups plus 2 tablespoons flour
- 1 teaspoon salt
- 2 ½ sticks cold butter, cut into ½ inch chunks
- 2/3 cup ice water
Mix the flour and salt. Add the butter and cut it in with a pastry blender, or pulse in a food processor, until the butter is the size of small peas.
Add the ice water and mix just until a dough forms. Do not overmix.
Divide the dough into 2 balls, flatten into discs, and wrap each in plastic wrap. Refrigerate for 1-2 hours.
For the tart:
- 3 cups huazontle bud clusters (the tops, with stems and leaves removed)
- 4 ounces pasilla chiles, seeds removed, soaked in hot water until soft
- 2 garlic cloves, chopped
- ¼ cup mild olive oil
- ½ cup chopped onion
- salt and pepper to taste
- 6 ounces sliced queso fresco, or use fresh mozzarella (not regular)
- 1 egg yolk, lightly beaten
Cook the huazontles in boiling water until tender. Drain and set aside.
In a blender, puree the chiles with the garlic and just enough of the chile soaking water to move the blades. The puree should be thick.
In a large skillet, heat the oil, add the onion and sauté until soft. Add the chile puree and continue cooking over low heat for 10 minutes, stirring frequently. Add the cooked huazontles and salt and pepper to taste. Cook for another 5 minutes. Remove from heat and allow to cool.
Roll out one of the dough discs on a floured surface and place it in a 9 inch pie pan.
Fill with ½ of the huazontle mixture. Place the sliced cheese on it, and add the remaining huazontle mixture. Roll out the second dough disc and cover the tart, pressing the edges together.
Brush the surface of the dough with the egg yolk and prick it in a few places with a fork.
Let the tart rest in the refrigerator for 1 hour. Bake at 350°F for 20-30 minutes or until golden brown. Serve hot. Makes 6 main dish size wedges.
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