Black bean tart with cornmeal crust
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Black bean tart with cornmeal crust
  Cornmeal    Crust    Vegetarian    Beans    Tarts  
Last updated 6/12/2012 1:08:58 AM. Recipe ID 35703. Report a problem with this recipe.
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      Title: Black bean tart with cornmeal crust
 Categories: Main dish, Pies, Vegetarian
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Cornmeal
      1 c  White flour
    1/2 ts Salt
    1/3 c  Olive oil
      4 tb Ice water

MMMMM--------------------------FILLING-------------------------------
    1/2 lb Soft tofu, drained
    1/2 ts Cumin
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Cayenne
      2 c  Black beans, cooked
      2 tb Onion, minced
      6    Garlic cloves, roasted
    1/2 c  Corn kernels, cooked, for
           -- garnish, optional
 
  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.
  
  "Vegetarian Times" August, 1994
  




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Recipe ID 35703 (Apr 03, 2005)

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