Wednesday, August 12, 2009

Poblano Pepper And Potato Tarts

When it comes to legitimate or licensed cooking advice, I don't have a leg to stand on or a window to throw it out of. It boils down to me merely being a blogger who happens to love to cook. Or vice versa. Either way, I'm just trying to point out that I don't know a tart from a quiche, Lorraine. If this is a quiche, I apologize. I used my tart pan so I'm going with tart.

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.

15 comments:

Carrie said...

This looks so pretty, and it sounds great! I love the poblano peppers.

stephchows said...

I just saw your pic on food and fizz and was like ooo pretty then I saw it was from you and got wicked excited!! :D

Jen @ My Kitchen Addiction said...

Absolutely beautiful! I'm glad you've been posting poblano recipes, because I have a poblano pepper plant that will be bursting with peppers in a day or two. As for tart/quiche... I don't worry too much about terminology... I don't have formal culinary training, either!

June said...

I call them all a "pie" cause the big guy (ya him again) won't eat quiche. Somebody told him that real men don't, so, I'll be making this amazing "poblano pie" for dinner really soon. Looks incredible. Poblano peppers RULE..we love 'em down here in Tucson!

hazabaza said...

man alive I love peppers and cant wait to try this.
not sure if I can get hold of any fresh 'poblano' peppers in North-East UK anyone?
might need a bit of substituting
brilliant blog by the way

Bob said...

lol, Real men may not eat quiche but I've never heard anything that prohibits them from eating tarts!:)

This dish looks interesting!

Sara @ Our Best Bites said...

I LOVE poblano peppers- that looks awesome! And I'm just a girl who likes to cook too. Who cares about the technical mumbo-jumbo- as long as it tastes good it doesn't matter what you call it! lol

Leah said...

It's a quiche and I don't care. It looks and sounds perfect for dinner tonight :)

Il Duche said...

Quiche. Tart. Who cares when we're talking about good food. I, for one, am NOT tired of your poblanos! Keep 'em coming.

Love love love this idea with the potatoes.

Shady Gardener said...

I just Google-searched recipes for making tomato sauce. I believe I can handle your recipe! Thanks!

However, now that I've visited, I've found myself copying a number of your recipes. I believe, if it's okay with you, I'll add a link to my Gardening Site (right side bar under Baking/Cooking). :-)

I look forward to return visits!

Debbie said...

This could easily become one of my favorite tarts. I love potatoes, eggs and peppers...perfect!

Mags said...

Awww...y'all know how much I love, love, love comments!

Carrie: thank you for your kind words and for commenting!

Steph: that was my first submission to food and fizz. I just found out about it a couple of days ago.

Jen: When your poblanos are ready, I'll be waiting to see what goodies you dream up.

June: LOL! I think that's the very reason I ended up calling this a tart.. I knew hubby wouldn't go for the quiche thingie either.

hazabaza: I'd just use a regular green bell pepper (or a red one even) if you can't get ahold of poblanos.

Bob: Somehow I knew the "real men don't each quiche" thingie would come from you...lol

Sara: I agree...it's all about the taste.

Leah: Quiche it is!

Duche: Great, I'll continue with the poblano recipes!

Debbie: Thanks, and I hope you enjoy it!

Mags said...

Shady: Thanks for commenting and I'm flattered to be included in your links!

megan said...

these look so good. I just found your blog today, and I'm glad I did :)

Mags said...

Megan: Thanks! I'm glad you found me too. Stop back again!