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1
Combine flour, Parmesan cheese, 1 tablespoon cilantro, and 1/4 teaspoon salt; cut in shortening with a pastry blender or fork until crumbly.
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2
Add 1/4 cup water, 1 tablespoon at a time and stir with a fork until dry ingredients are moistened.
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3
Shape dough into a ball, and press into a 4-inch circle over heavy-duty plastic wrap.
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4
Cover with more plastic wrap, and chill 15 minutes.
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5
Roll dough, covered with plastic wrap, into an 11-inch circle.
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6
Remove plastic wrap and fit dough into a 9-inch tart pan with removable bottom.
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7
Line pastry with aluminum foil, and fill with pie weights or dried beans.
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8
Bake at 450 degrees for 10 minutes.
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9
Remove weights and foil; bake 4 - 5 more minutes or until lightly browned.
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10
Cool on a wire rack.
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11
Beat cream cheese at medium speed with an electric mixer until smooth.
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12
Add eggs, green onions, cumin, and remaining 1 tablespoon cilantro and 1/4 teaspoon salt, beating until blended.
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13
Spread evenly over crust.
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14
Bake at 400 degrees for 20 minutes.
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15
Cool on a wire rack 10 minutes.
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16
Toss together avocado and lime juice.
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17
Spread pie with 1/2 cup sour cream, and sprinkle with cheddar cheese, avocado and tomato.
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18
Serve with salsa or pico de gallo, if desired.
