Plantain and Cheese Breakfast Tart Recipe
Serving: 6 servings
Equipment
- 1 9-inch skillet [23 centimeters]
Ingredients
- ¾ stick salted butter [3 ounces / 85 grams], at room temperature
- 1 green plantain peeled and cut into quarters
- 2 yellow plantain peeled and cut into quarters
- 2½ teaspoons salt divided
- 3 tablespoon all-purpose flour
- 4 egg
- ¾ pound dry ricotta cheese or drained cottage [340 grams]
- 3 tablespoon minced parsley divided
- ¼ teaspoon freshly cracked pepper
- ½ cubanelle pepper (cubanela) seeded and chopped
- 1 large white onion cut into quarters
- ½ pound white cheddar [227 grams] grated
Instructions
1. Before starting
- Grease the skillet 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
- Blitz eggs, cheese, 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 and serve.Check some serving suggestions below.
Cook's notes
You may have to grease your hands a bit to spread the plantain "dough" on the bottom of the skillet.
Nutrition
Calories: 387kcal | Carbohydrates: 37g | Protein: 22g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 159mg | Sodium: 1462mg | Potassium: 658mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1955IU | Vitamin C: 31.8mg | Calcium: 354mg | Iron: 1.8mg
