Butternut Squash, Roasted Corn and Sweet Potato Tart ~ Addimu for Oshun

~ A sure way to spoil Oshun ~
Ingredients:
-Tart Crust
-1 cup white flour
-¼ cup corn meal
-1 tsp. ground cumin
-1 tsp. Chili powder
-1 tsp. smoked paprika
-¼ lb. of butter (1 stick)
-½ tsp. salt
-Pinch of cayenne pepper
*Stuffing*:
-½ cup steamed and mashed butternut squash
-½ cup steamed and mashed sweet potato
-3 dried ancho chilies
-2 dried cayenne peppers
-3 tsps. grated ginger
-1 tsp. salt
-4 tbs. butter
-½ tsp. nutmeg
-2 large eggs
-½ cup grated Monterrey jack cheese
-1 small jalapeno pepper diced
-1 small yellow onion diced
-1 ear of fresh shucked corn
-2 tbs. butter
-2 garlic cloves
-1 tart mold a pie mold would do as well
-2 tbs. cold water
-2 tsps. cream or milk
-A pinch of paprika
-1 tbs. flour
-Black pepper to taste

Procedure for tart crust:
~This is a fool proof tart crust. All you need to do is to work fast because it is important to use the butter and integrate it to the flour while it is cold. So, put all the ingredients in a bowl, cut the butter in small pieces and mix with your hands until you can make the mixture into a ball. Then flatten the crust onto the bottom and sides of your mold with your fingers. Place the mold into a pre-heated oven at 350°F and bake for 12 minutes. This process is called blind baking and it will keep your tart crust from being soggy when you pour the stuffing.

Stuffing:
~Start by boiling 3 cups of water and placing dried chilies to re-hydrate in the water, seeds and all. This will take about 20 minutes. Keep an eye on the water, you will need it and it will start to evaporate so you may have to add more as it cooks down. When peppers are soft, place them in a blender and add some of the water, blend to a paste consistency. Save the remaining water where you boiled the peppers.
~Form a ball and then press onto tart mold.
~On a medium pan melt 2 tbs. of butter, add jalapeno, diced onion and garlic, cook for a few minutes until onion starts to get soft, then add corn and a pinch of salt and pepper. Cook for 5 minutes and set aside.
~Over medium heat melt 4 tbs. butter, ginger, nutmeg, salt, sweet potatoes, butternut squash and some of the chili pepper paste. Heat thoroughly. You can use additional water from the boiled chilies to achieve the consistency of firm mashed potatoes. Turn the heat off.
~Beat eggs, cream or milk, a pinch of salt, a pinch of paprika, pepper to taste on a bowl and set aside.
~Once you pull out your crust out of the oven, place mixture of mashed butternut squash over the crust, then top with corn mixture, cheese and top with egg mix. Be careful not to overfill the tart or it will spill over as it bakes. Depending on the depth of the tart dish and its width you may end up with additional stuffing. In that case, simply make another crust and bake yourself two pies! Place in the oven for 40 minutes at 350°F. You will know that the tart is done when you can put a toothpick through the center and it comes out clean. Serve hot or cold.