Southwestern Pie

Total Time:
35 min
35 min

1 10-inch pie

  • 1 10 -inch puff pastry tart shell, blind-baked
  • 2 cups goat cheese
  • 1 tablespoon minced garlic
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • Salt and pepper
  • 2 avocadoes, diced
  • 2 lemons, juiced
  • 1 teaspoon minced garlic
  • 1 jalapeno, minced
  • 1 Italian Roma tomato, seeded and diced small
  • Salt and pepper
  • Garnish:
  • 1 cup warm black bean puree, recipe follows
  • 2 roasted red peppers, peeled, seeded and cut into a julienned
  • 2 roasted yellow peppers, peeled, seeded and cut into a julienned
  • 2 roasted poblano peppers, peeled, seeded and cut into a julienned
  • 1/2 cup roughly chopped black olives
  • Fresh cilantro sprigs
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Black Bean Puree: Cook according to package instructions or use canned drained beans. Puree in blender. In a mixing bowl, combine the goat cheese, 1 tablespoon garlic, cumin and chili powder. Season with salt and pepper. Spread the cheese mixture evenly over the shell. In a mixing bowl, partly mash the avocado with the lemon juice, garlic, jalapeno and tomato. Season with salt and pepper. Spread this mixture over the goat's cheese mixture. Spoon a small pool of the warm black bean puree in the center of the plate. Place a wedge of the pie in the center of the sauce. Serve with garnishes.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Sunny's Southwestern Chicken Pot Pie

    Recipe courtesy of Sunny Anderson