Recipe for Southwestern Pie 
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Yield:
1
Ingredients:
Amount Ingredient
1 x Ten-inch puff pastry tart shell blind-baked
2 cup Goat cheese
1 tbl Minced garlic
2 tsp Cumin
2 tsp Chili powder
Salt to taste
Freshly-ground black pepper to taste
2 x Avocados diced
Juice of 2 lemons
1 tsp Minced garlic
1 x Jalapeno minced
1 x Italian Roma tomato seeded, small diced
----------------- GARNISH ----------------
1 cup Warm black bean puree see * Note 1
2 x Roasted red peppers peeled, seeded, and cut julienne
2 x Roasted yellow peppers peeled, seeded, and cut julienne
2 x Roasted poblano peppers peeled, seeded, and cut julienne
1/2 cup Roughly-chopped black olives
Fresh cilantro sprigs
Instructions:
Instructions: * Note 1: Cook dried black beans according to package instructions or use canned, drained beans pureed in blender

In a mixing bowl, combine the goat cheese, 1 tablespoon garlic, cumin and chili powder. Season with salt and pepper. Spread the cheese mixture evenly over the shell. In a mixing bowl, partly mash the avocado with the lemon juice, garlic, jalapeno and tomato. Season with salt and pepper. Spread this mixture over the goats cheese mixture.

Spoon a small pool of the warm black bean puree in the center of the plate. Place a wedge of the pie in the center of the sauce. Serve with garnishes.

This recipe yields one 10-inch pie.

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