Black Bean Tart With Cornmeal Crust

Recipe Ingredients

		Crust
1 cup	62g / 2.2oz	Cornmeal
1 cup	62g / 2.2oz	White flour
1/2 teaspoon	2.5ml	Salt
1/3 cup	78ml	Olive oil
4 tablespoons	60ml	Ice water
		Filling
1/2 lb	227g / 8oz	Soft tofu - drained
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Cayenne
2 cups	320g / 11oz	Black beans - cooked
2 tablespoons	30ml	Onion - minced
6		Garlic cloves - roasted
1/2 cup	31g / 1.1oz	Corn 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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