Plantain and Cheese Breakfast Tart Recipe: Born from my obsession with plantains, a dish that combines many traditional ingredients in a great summer dish.
Course Breakfast
Cuisine Fusion
Keyword casserole, pastelon
Prep Time 45 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 6servings
Calories 387kcal
Author Clara Gonzalez
Ingredients
¾sticksalted butter(salted) [3 oz / 85 gr], at room temperature
1plantain (green, unripe) peeled and cut into quarters
2plantain (ripe, yellow) peeled and cut into quarters
Butter a skillet 9" [23 cm] with ⅓ of the butter (¼ stick / 1 oz).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
Notes
You may have to grease your hands a bit to spread the plantain "dough" on the bottom of the skillet.