Black Bean Tart With Cornmeal Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Pies, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Cornmeal |
| 1 | c | White flour |
| 1/2 | t | Salt |
| 1/3 | c | Olive oil |
| 4 | T | Ice water |
| 1/2 | lb | Soft tofu, drained |
| 1/2 | t | Cumin |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | t | Cayenne |
| 2 | c | Black beans, cooked |
| 2 | T | Onion, minced |
| 6 | Garlic cloves, roasted | |
| 1/2 | c | Corn kernels, cooked for |
| garnish optional |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 384
Calories From Fat: 136
Total Fat: 15.6g
Cholesterol: 0mg
Sodium: 569.5mg
Potassium: 394.4mg
Carbohydrates: 50.1g
Fiber: 7.6g
Sugar: 2.1g
Protein: 13.1g