Mexican Fiesta Tart

• 1/2 each pastry dough cornmeal
• 1 each egg whites lightly beaten
• 2 cups monterey jack cheese shredded, with jalapeno pepper
• 2 cups cheddar cheese, very old, sharp shredded
• 2 large tomatoes cored, seeded,, cut into 3/4inch cubes
• 13 cup scallions, spring or green onions sliced
• 2 medium zucchini thinly sliced
• 1/2 large sweet red bell peppers or green, cut in thin strips
• 13 cup olives pitted, ripe, sliced
• 1/4 cup cilantro fresh, chopped

1. Preheat oven to 400F (200C).
2. On lightly floured surface roll dough to a 25-inch round.
3. Transfer to a 12-inch tart pan with removable bottom.
4. Trim edges; prick bottom with tines of fork.
5. Lane pastry shell with pastry weights, dried beans, or raw rice.
6. Bake 15 minutes.
7. Remove foil with weights.
8. Bake 5 to 6 minutes longer or just until pastry starts to turn golden.
9. Brush with egg white and bake 1 minute longer.
10. Cool completely on wire rack.
11. In large bowl, toss together cheeses.
12. Sprinkle half the cheese mixture over bottom of cooled tart shell.
13. Top with a layer of tomatoes, then half the onions, the zucchini, pepper, olives, remaining onions then remaining cheese.
14. Bake 20 minutes or until heated through.
15. Cool 15 minutes on wire rack before removing outer ring.
16. Serve warm.

pastry, egg whites, cheese, cheddar cheese, tomatoes, scallions, zucchini, sweet red bell peppers, olives, cilantro

Taken from recipeland.com/recipe/v/mexican-fiesta-tart-38878 (may not work)