Chicken, Vegetable And Black Bean Burritos - Cuisinart TOB-60N1 Manual De Instrucciones

Zucchini, Tomato and Onion Tart
Makes 10 servings
½ recipe Pâte Brisée (page 26)
3 small zucchini
2 small onions
4 tablespoons olive oil, divided
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 tablespoons grated Parmesan
3 plum tomatoes
½–¾ ounce soft goat cheese
5 small basil leaves, thinly sliced (chiffonade)
1 . Roll and shape the pâte brisée into a 12x4-inch rectangle . Fold up
the edges to ¼-inch high . Refrigerate for about 30 minutes .
2 . While dough is chilling, prepare the vegetables . Preheat the Cuisinart
Convection Toaster Oven Broiler to 425°F on Pizza/Bake . Line the
baking pan with aluminum foil .
3 . Using a Cuisinart Food Processor fitted with the 4mm/medium slic-
®
ing disc, slice the zucchini and onions . In a medium bowl, toss the
sliced vegetables with 3 tablespoons of the olive oil and ¼ teaspoon
each of the salt and pepper . Arrange in a single layer on the prepared
baking pan . Roast for about 20 minutes, or until vegetables begin to
brown and soften . Transfer the vegetables to a separate dish and
discard the foil . Wipe pan clean of any excess oil, if necessary .
4 . Switch the oven to 350°F on Convection Bake .
5 . Remove the tart shell from the refrigerator and place on the baking
pan . Using a fork, prick the dough evenly all over, but make sure not
to go entirely through the dough . Line the shell with parchment and
weigh down with dried beans or rice . Carefully slide pan into the
lower position and bake for about 20 minutes, or until the dough
under the parchment is no longer wet . Remove the beans/rice and
parchment and sprinkle with the Parmesan . Return to oven and con-
tinue baking until the shell is golden brown, an additional 2 to 3 min-
utes . Reserve .
6 . While the tart shell is pre-baking, slice the tomatoes in the food pro-
cessor, using the same 4mm/medium slicing disc . Lay the slices on a
towel-lined plate; sprinkle with the remaining salt . Reserve until ready
to use .
7 . Once the tart shell is baked, prepare the tart . Arrange the vegetables
and the tomatoes in the baked tart shell by tightly overlapping them
in rows (start with one vegetable, using a different vegetable in each
row) . Drizzle with the remaining tablespoon of olive oil and sprinkle
with the remaining pepper . Dot the tart with pea-sized pieces of the
goat cheese (use more or less, according to taste) .
8 . Carefully slide the pan into the lower position of the hot oven . Bake
20 minutes or until crust is fully browned and the vegetables are ten-
der and golden . Remove from oven and sprinkle with the sliced basil .
9 . Serve warm or at room temperature .
®
Nutritional information per serving:
Calories 180 (67% from fat) • carb. 13g • pro. 3g • fat 14g • sat. fat 7g • chol. 25mg
• sod. 200mg • calc. 30mg • fiber 1g
Chicken, Vegetable and Black Bean
Makes 4 servings
½ large zucchini, diced
1 small onion, thinly sliced
1 large carrot, diced
3 garlic cloves, roughly chopped
½ jalapeño, finely chopped
½ red bell pepper, chopped
¼ medium sweet potato, peeled and diced
2½ teaspoons olive oil, divided
16
Burritos