High Desert Tamale Tart


  • 1 teaspoon canola oil
  • 1 (6 oz.) Pasilla pepper, seeded and diced (1/2-inch), seeded and diced (1/2-inch)
  • 6 ounces yellow sunburst squash, wedged
  • 2 teaspoons garlic, minced
  • 1 cup California Black Ripe Olives, halved
  • 1 tablespoon lime juice
  • 1/2 teaspoon Kosher salt
  • 1 3/4 cups Masa harina
  • 1/4 cup yellow cornmeal
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 3 tablespoons unsalted butter, chopped into 1/4-inch pieces
  • 1 3/4 cups warm water
  • 1/2 cup pureed black beans
  • 1/3 51 cotija cheese, crumbled


Heat canola oil in a medium sized sauté pan over medium high heat. Add pasilla peppers and cook for 2-3 minutes, then add squash and continue cooking for 3-4 minutes until tender. Stir in garlic and cook for one more minute. Remove from heat and mix in California Ripe 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 California Ripe Olive mixture over bean layer and sprinkle with cotija cheese. Bake in a 350•F degree oven for 25-30 minutes. Transfer to a wire rack and allow to cool for 5 minutes, then cut into 6 wedges. Serves 6.

Serving suggestion: Serve with salsa, guacamole or sour cream on the side.