Tamale Tart

California Olive Committee
  • Yield: 6 servings


1teaspoon canola oil
1 (6-ounce) pasilla pepper, seeded and diced (1/2-inch), seeded and diced (1/2-inch)
1 (6-ounce) yellow sunburst squash, wedged
2teaspoons garlic, minced
1cup California Black Ripe Olives, halved
1tablespoon lime juice
1/2teaspoon kosher salt, divided
1 3/4cups masa harina
1/4cup yellow cornmeal
1 1/2teaspoons chili powder
1/2teaspoon ground cumin
3tablespoons unsalted butter, chopped into 1/4-inch pieces
1 3/4cups warm water
1/2cup pureed black beans
1/3cup Cotija cheese, crumbled


  1. Heat canola oil in a medium sized sauté pan over medium high heat. Add pasilla peppers and cook for 2 to 3 minutes, then add squash and continue cooking for 3 to 4 minutes until tender. Stir in garlic and cook for one more minute. Remove from heat and mix in olives, lime juice and 1/4 teaspoon salt and set aside.
  2. 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.
  3. Spread black bean puree on the bottom of the tart. Pour olive mixture over bean layer and sprinkle with Cotija cheese. Bake in a 350F degree oven for 25 to 30 minutes. Transfer to a wire rack and allow to cool for 5 minutes; cut into 6 wedges.

Recipe courtesy of California Olive Committee