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Black bean tart with cornmeal crust
Artist: _ Yield: 6
Categories: Cereals, Entrees, Tarts & Pies, Vegetables Rating: no rating.
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Ingredients:
CRUST
1 cupCornmeal
1 cupWhite flour
1/2 tspSalt
1/3 cupOlive oil
4 tbspIce water
FILLING
1/2 lbsSoft tofu, drained
1/2 tspCumin
1/2 tspSalt
1/4 tspPepper
1/4 tspCayenne
2 cupBlack beans, cooked
2 tbspOnion, minced
6 ea Garlic cloves, roasted
1/2 cupCorn kernels, cooked, for
-- garnish, optional
Procedures:
1Crust: in a large bowl, combine cornmeal, flour & salt.
2Drizzle in oil: stir or use fingers to mix until the mixture becomes crumbly.
3Sprinkle with water & mix again.
4The mixture should form into a ball, add more water if necessary, but only a little at a time.
5Wrap in a damp towel & refrigerate for 1 hour.
6Filling: mash tofu & stir in cumin, salt, pepper & cayenne.
7Mix in the beans, being careful not to break them, & onion.
8Set aside.
9Preheat oven to 400°F.
10Place dough in a 9" pie plate & press down until it covers the plate.
11Refrigerate 30 minutes.
12Prick crust several times, cover with aluminum foil & weight it down.
13Bake 20 minutes, remove weights & foil & bake until the crust is dried out, about 5 minutes.
14Spread roasted garlic over the crust & spoon on the filling.
15Return to oven until heated through, about 15 minutes.
16Garnish with corn kernels if desired
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