When I made mini tomato tarts a week or so ago, I had left over dough as well as an itch to use my new full-sized tart pan. Add that to an overabundance of poblano peppers and that is how this recipe came to be.
Are you guys getting tired of my poblano peppers yet?
Poblano Pepper and Potato Tart
Pre-prep: (Double this for two tarts)
Take two poblano peppers, slice in half lengthwise, and remove stem and seeds. Coat with a bit of olive oil and season with salt and pepper. Broil in oven 6-8 inches from heat for 8-10 minutes, or until pepper is blistered and charred. Remove from oven and place pepper halves in bowl and cover for 15 minutes. Remove peppers from bowl and remove skin. Finely dice pepper.
Crust (from King Arthur) And this makes enough for two 9 inch tarts:)
2 cups all purpose flour
1/2 cup cream cheese (I used reduced-fat Neufchatel cheese)
1/2 to 3/4 teaspoon salt*
2 tablespoons butter milk powder, optional
10 tablespoons cold butter
3 to 4 tablespoons ice water
*Use the greater amount of salt if you use unsalted butter
To make the crust: Put the flour in a bowl, or in the work bowl of a food processor. Add the cream cheese, salt, and buttermilk powder. Mix together until everything is evenly crumbly. Cut the cold butter into pieces and work it into the flour, leaving some visible pieces. Sprinkle the dough with the cold water and toss. Squeeze the dough to determine if it holds together. If it's too dry, add water 1 tablespoon at a time, using just enough so the dough will hold together. Divide the dough in half, to make two 9" tarts. Flatten each piece of dough into a disk, wrap well, and refrigerate for 30 minutes or longer.
Remove dough disks from refrigerator and allow to come to room temperature. Roll each piece of dough to a 12" diameter circle. Gently place the rolled-out pastry in the tart pans, smoothing it over the bottom and tucking it into the sides. Roll your rolling pin across the top of the pan to cut off the excess pastry. Peel the pastry away from the edge of the pan. Refrigerate the crusts while you prepare the filling.
Filling: (Double this for two tarts)
2 TBSP olive oil
1 pound redskin potatoes, scrubbed, not peeled, diced into 1/2 inch cubes
1/2 onion, diced
2 cloves garlic, minced
a pinch of red pepper flakes
3 large eggs, lightly beaten
3/4 cup half & half (can use fat-free)
1/8 tsp dried thyme
1/8 tsp dried oregano
1/4 cup fresh parsley, chopped
3/4 cup shredded cheese of choice (I used 2% pepper jack)
salt and pepper
2 roasted poblano peppers, diced (see above)
In large skillet heat olive oil over medium heat. Add potatoes in a single layer and season with red pepper flakes and salt and pepper. Cook until tender and browned, stirring occasionally, about 10-12 minutes. Add onions and saute for another 4-5 minutes. Add minced garlic and saute for another minute or two. Remove from heat.
Whisk together eggs, half & half, thyme, oregano, parsley and diced poblanos. Season with salt and pepper.
Divide shredded cheese and sprinkle half atop each prepared crust. Layer one half potato/onion mixture on top of each. Divide egg mixture between the two crusts and pour over each.
Bake in a preheated 425°F oven for 15 minutes, then reduce the oven temperature to 350°F and bake for another 10 to 15 minutes, till the crust is brown and the custard is set. Remove from the oven, and serve warm.