Plantain and Cheese Breakfast Tart Recipe: Born from my obsession with plantains, a dish that combines many traditional ingredients in a great summer dish.
Keyword casserole, pastelon
Prep Time 45minutes
Cook Time 35minutes
Total Time 1hour20minutes
Author Clara Gonzalez
3/4stick [3 oz / 85 gr] of butter at room temperature
3plantains(one ripe, 2 unripe), peeled and cut into quarters
2 1/2teaspoonsof salt, divided
3tablespoonsof of all-purpose flour
3/4lb[340 gr] of queso cremita(dry ricotta, or cottage)
3tablespoonsof chopped parsley, divided
1/4teaspoonof freshly-ground pepper
1/2cubanelle or red bell pepper, seeded and chopped
1large white onion, cut into quarters
1/2lb[227 gr] of white cheddar, grated
Before starting: Butter a skillet 9" [23 cm] with 1/3 of the butter (1/4 stick / 1 oz).
Boiling the plantains: Boil the plantains in enough water to cover them, adding a teaspoon of salt to the water. Once cooked-through (about 15 minutes), remove from the water, discard water and allow the plantains to cool to room temperature.
Preparing the crust: Place the plantains, flour, and the remaining butter in the food processor. Puree to a smooth mixture. Place the plantain mixture in the center and carefully press into the skillet until it forms a uniform crust.
Preparing the filling: Pulse eggs, queso cremita, 2 tablespoons of parsley, remaining salt, freshly-ground pepper, cubanelle, and onion in the food processor until the onion and cubanelle are finely chopped.
Assembling: Pour the queso cremita mixture into the skillet. Top with cheddar. Cover with a tight-fitting lid and cook over very low heat for 15 minutes, the cheddar should be completely melted, cover and cook for another 5 minutes if it isn't. Remove from the heat and cool for five minutes before serving.
Serving: Sprinkle with the remaining parsley. Serve warm with salad of your choice for a light lunch or dinner. It also goes great for breakfasts and it's perfect for potlucks.
You may have to grease your hands a bit to spread the plantain "dough" on the bottom of the skillet.