This recipe is based on the famous Mexican sauce pipian verde, made from toasted pumpkinseeds, chiles, and sour cream. I learned about it from my friend chef
If you don’t serve the tart straight out of the oven, serve it within an hour or two of baking. It’s perfect served as wedges with drinks before dinner. Or add a salad and a fruit dessert for a light meal.
Keep at room temperature for no more than one or two hours. Cover leftovers with plastic wrap and refrigerate.
You may also use a crust made from No-Roll Flaky Dough in place of the cornmeal crust provided here.
© 2008 Nick Malgieri. All rights reserved.