The best delicious Black Bean Tart With Cornmeal Crust recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Bean Tart With Cornmeal Crust recipe today!
Hello my friends, this Black Bean Tart With Cornmeal Crust recipe will not disappoint, I promise! Made with simple ingredients, our Black Bean Tart With Cornmeal Crust is amazingly delicious, and addictive, everyone will be asking for more Black Bean Tart With Cornmeal Crust.
What Makes This Black Bean Tart With Cornmeal Crust Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Bean Tart With Cornmeal Crust.
Ready to make this Black Bean Tart With Cornmeal Crust Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
1 c Cornmeal
1 c White flour
1/2 ts Salt
1/3 c Olive oil
4 tb Ice water
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 ea 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.
Yields
6 Servings
Leave a Reply