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.

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