Cooking Index - Cooking Recipes & IdeasBlack Bean Tart With Cornmeal Crust Recipe - Cooking Index

Black Bean Tart With Cornmeal Crust

Type: Vegetables
Courses: Main Course, Pies, Vegetarian
Serves: 6 people

Recipe Ingredients

  Crust
1 cup 62g / 2.2ozCornmeal
1 cup 62g / 2.2ozWhite flour
1/2 teaspoon 2.5mlSalt
1/3 cup 78mlOlive oil
4 tablespoons 60mlIce water
  Filling
1/2 lb 227g / 8ozSoft tofu - drained
1/2 teaspoon 2.5mlCumin
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlPepper
1/4 teaspoon 1.3mlCayenne
2 cups 320g / 11ozBlack beans - cooked
2 tablespoons 30mlOnion - minced
6   Garlic cloves - roasted
1/2 cup 31g / 1.1ozCorn kernels - cooked, for
  Garnish - optional

Recipe Instructions

CRUST: In a large bowl, combine cornmeal, flour and salt. Drizzle in oil: stir or use fingers to mix until the mixture becomes crumbly.

Sprinkle with water and mix again. The mixture should form into a ball, add more water if necessary, but only a little at a time. Wrap in a damp towel and refrigerate for 1 hour.

FILLING: Mash tofu and stir in cumin, salt, pepper and cayenne. Mix in the beans, being careful not to break them, and onion. Set aside.

Preheat oven to 400F. Place dough in a 9" pie plate and press down until it covers the plate. Refrigerate 30 minutes. Prick crust several times, cover with aluminum foil and weight it down. Bake 20 minutes, remove weights and foil and bake until the crust is dried out, about 5 minutes.

Spread roasted garlic over the crust and spoon on the filling. Return to oven until heated through, about 15 minutes. Garnish with corn kernels if desired.

Source:
Susan Feniger and Mary Sue Milliken

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