Black bean tart with cornmeal crust
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| 1 | cup | White flour |
| ½ | teaspoon | Salt |
| ⅓ | cup | Olive oil |
| 4 | tablespoons | Ice water |
| ½ | pounds | Soft tofu, drained |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Cayenne |
| 2 | cups | Black beans, cooked |
| 2 | tablespoons | Onion, minced |
| 6 | eaches | Garlic cloves, roasted |
| ½ | cup | Corn kernels, cooked, for garnish, optional |
Directions
CRUST
FILLING
CRUST: In a large bowl, combine cornmeal, flour & salt. Drizzle in oil: stir or use fingers to mix until the mixture becomes crumbly.
Sprinkle with water & 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 & refrigerate for 1 hour. FILLING: Mash tofu & stir in cumin, salt, pepper & cayenne. Mix in the beans, being careful not to break them, & onion. Set aside. Preheat oven to 400F. Place dough in a 9" pie plate & press down until it covers the plate. Refrigerate 30 minutes. Prick crust several times, cover with aluminum foil & weight it down. Bake 20 minutes, remove weights & foil & bake until the crust is dried out, about 5 minutes. Spread roasted garlic over the crust & spoon on the filling. Return to oven until heated through, about 15 minutes. Garnish with corn kernels if desired.