- Yield: 6 servings
- 1teaspoon canola oil
- 1 (6-ounce) pasilla pepper, seeded and diced (1/2-inch), seeded and diced (1/2-inch)
- 1 (6-ounce) yellow sunburst squash, wedged
- 2teaspoons garlic, minced
- 1cup California Black Ripe Olives, halved
- 1tablespoon lime juice
- 1/2teaspoon kosher salt, divided
- 1 3/4cups masa harina
- 1/4cup yellow cornmeal
- 1 1/2teaspoons chili powder
- 1/2teaspoon ground cumin
- 3tablespoons unsalted butter, chopped into 1/4-inch pieces
- 1 3/4cups warm water
- 1/2cup pureed black beans
- 1/3cup Cotija cheese, crumbled
- Heat canola oil in a medium sized sauté pan over medium high heat. Add pasilla peppers and cook for 2 to 3 minutes, then add squash and continue cooking for 3 to 4 minutes until tender. Stir in garlic and cook for one more minute. Remove from heat and mix in olives, lime juice and 1/4 teaspoon salt and set aside.
- In a large mixing bowl, combine masa, cornmeal, chili powder, cumin and remaining salt. Mix in butter with a fork or pastry cutter until mixture resembles a coarse, crumbly meal. Gradually stir in water. Scrap dough into a lightly greased 10-inch tart pan and press evenly around the bottom and sides. Allow to cool and set for 10 minutes.
- Spread black bean puree on the bottom of the tart. Pour olive mixture over bean layer and sprinkle with Cotija cheese. Bake in a 350F degree oven for 25 to 30 minutes. Transfer to a wire rack and allow to cool for 5 minutes; cut into 6 wedges.
Recipe courtesy of California Olive Committee