Tart recipes can be challenging or easy. I’m happy to say this tamale tart recipe is easy as…pie, and everyone will love it. All you have to do is break down your tamales, press into a tart pan, then pour in our easy filling and bake. Plus, it involves a delicious sprinkling of cheese on top to give it just the right amount of kick. Hope you and your family enjoy it!
Note: You can also make this recipe bite-sized for hors d’oeuvres or individual tarts for a luncheon. You can also add roasted corn, chicken, spinach, etc., and then top with shredded cheese.
Copyright © 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
For more tart recipes, try this savory tomato Parmigiano tart.
Preheat the oven to 400° F. Grease a 9 ½-inch ceramic quiche dish or a 9 ½-inch tart pan with a removable bottom with olive oil.
Unwrap the tamales and discard the husks or papers. Break the tamales into pieces by hand and place them in the work bowl of a food processor fitting with a steel blade. Process until uniformly chopped.
Transfer the tamale mixture to a quiche dish or tart pan and press into place, using your fingers to form an even crust in the bottom and sides of the pan. Place the tart pan on a baking sheet. Transfer to the oven and bake for 15 minutes.
In the meantime, beat the eggs, milk, sour cream, salt, and pepper together with a whisk or electric mixer. Once the tart crust has baked for 15 minutes, remove it from the oven and pour the egg mixture over the crust. Return the Tamale Tart to the oven. Reduce the oven temperature to 350°F and bake for 25 to 30 minutes until the eggs are just beginning to set in the middle.
Remove the tart from the oven. Turn the oven to broil, leaving the temperature at 350°F. Sprinkle all the cheese over the eggs, taking care to distribute the cheese evenly, and return the tart to the oven to broil for 15 additional minutes until the cheese is well browned.
To serve, slip of the outer ring if using a tart pan. Cut into wedges. Serve warm.
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Nutrition information is an estimate.
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