Plantain and Cheese Breakfast Tart

By TPMay

Ingredients

• 3/4 stick [3 oz / 85 gr] of butter at room temperature
• 3 plantains (one ripe, 2 unripe), peeled and cut into quarters
• 2 1/2 teaspoons of salt, divided
• 3 tablespoons of of all-purpose flour
• 4 medium eggs
• 3/4 pound of queso cremita (dry ricotta, or cottage)
• 3 tablespoons of chopped parsley, divided
• 1/4 teaspoon of freshly-ground pepper
• ◦1/2 cubanelle or red bell pepper, seeded and chopped
• 1 large white onion, cut into quarters
• 1/2 pound of white cheddar, grated

Preparation

Step 1

Before starting: Butter a 9 inch skillet with ⅓ of the butter (1/4 stick
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.
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.
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.
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.
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.