Charred Poblano, Delicata, and Nopal Masa Tart

Introduction

Today at the market, the sweet winter squash and fresh early wild greens looked too good to leave behind. I pulled together this rustic, golden cornmeal and olive oil tart layered with charred poblano cashew crema, smoky slow-roasted delicata rings, and tender braised nopales. It is finished with a drizzle of spicy local hot honey (made vegan with agave) and handfuls of garden herbs. Warm, earthy, and kissed by coastal sunshine, it is the kind of hearty tart made for slow afternoons and sharing at a sunlit wooden table.

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup coarse stone-ground yellow cornmeal or masa harina
• 1/2 tsp sea salt
• 1/3 cup cold-pressed extra virgin olive oil
• 4 to 5 tbsp ice-cold sparkling water
• 1 medium delicata squash, seeded and sliced into thin half-moons
• 2 fresh nopal cactus paddles, cleaned of spines and cut into 1/2-inch strips
• 2 tbsp avocado oil, divided
• 1 tsp smoked sea salt
• 1 cup raw cashews, soaked in boiling water for 30 minutes and drained
• 1 large poblano pepper, charred over flame, peeled, and seeded
• 2 cloves garlic, peeled
• Juice and zest of 1 fresh lime
• 1/4 cup water (as needed for blending)
• 1/4 cup fresh cilantro leaves and tender stems
• 2 tbsp vegan agave hot honey or chipotle-infused maple syrup
• Flaky sea salt and toasted pepitas for finishing

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Toss the delicata squash slices and nopal strips with 1 tablespoon of avocado oil and the smoked sea salt. Spread onto a baking sheet and roast for 18 to 20 minutes until squash is tender and nopales are lightly blistered. Set aside to cool slightly.
3. In a food processor, blend the soaked cashews, charred poblano pepper, garlic, lime zest, lime juice, remaining tablespoon of avocado oil, and water until completely smooth, glossy, and thick. Season with sea salt to taste.
4. In a medium bowl, whisk together the flour, cornmeal, and sea salt. Drizzle in the olive oil and cut with a fork until sandy crumbles form. Drizzle in ice-cold sparkling water one tablespoon at a time until the dough holds together when pressed.
5. Turn the dough out onto a piece of parchment paper and roll into a rustic 11-inch round, about 1/8-inch thick. Slide the parchment onto your baking sheet.
6. Spread the charred poblano cashew crema over the dough, leaving a 1.5-inch border along the edges.
7. Artfully arrange the roasted delicata squash slices and braised nopales across the cashew cream layer.
8. Fold the uncovered edges of the dough up and over the vegetables, pleating naturally as you go around.
9. Lightly brush the crust edges with olive oil and bake for 35 to 40 minutes, until the crust is deeply golden and crisp.
10. Remove from the oven, let set for 10 minutes, then scatter fresh cilantro, toasted pepitas, and a finishing drizzle of chili-infused agave honey over the warm tart before slicing.

Slice this rustic tart while it is still warm and serve alongside a peppery arugula salad tossed in Meyer lemon and cold-pressed olive oil. If you have leftovers, a quick reheat on a hot cast iron skillet restores the golden crunch of the crust instantly. Enjoy the lingering smoke, gentle heat, and vibrant greens—straight from our coast to your kitchen.

Emily