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.

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