Black Bean Tart With Cornmeal Crust

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Black Bean Tart With Cornmeal Crust

 

Crust:

1 cup cornmeal

1 cup white flour

1/2 teaspoon salt

1/3 cup olive oil

4 tablespoons ice water

 

Filling:

1/2 pound soft tofu, drained

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne

2 cups black beans, cooked

2 tablespoons onion, minced

6 garlic cloves, roasted

1/2 cup corn kernels, cooked, for garnish. optional

 

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.

Serves 6.