Torta de Calabacitas/Squash Tart

author: laura

created: 2004-08-19 21:17:23



Serves six


1 lb. Tender zucchini 8 oz. Grated cheese (Monterey Jack is probably the best substitute for Queso Fresco) 3/4 c. butter* (teensy bit less between 2/3 and 3/4 of a cup) 5 tablesppons sugar 3 eggs 2 roasted poblano chiles 2 rounded teaspoons baking powder 1/2 tsp salt. 1. cream butter, add sugar and continue beating 2. add the eggs, one at a time, without stopping beating, the rice flour (sifted with the baking powder ), salt, and, last, the zucchini grated raw; beat 3. put half of the batter in a greased baking dish; on top spread the grated cheese and strips of roasted chiles**; cover with the other half of the batter and bake for an hour at 350. * Sounds like a lot of butter but really it’s not. Okay, it is, but Julia Child lived to a ripe old age and she ate lots of butter. This is a great vegetarian main dish. ** There are two easy ways of roasting poblanos (the big green chiles). One is to put them in a cast iron skillet in the broiler, turning them every so often. You can also roast them over a flame on the burner using a fork to hold and turn them. Once the skins is charred place chiles in a plastic bag for 5-10 minutes. Remove the charred skin and cut out the stem and seeds. Slice into strips.