Date: Mon, 13 Jul 1998 16:28:29 -0700
From: Gloriamarie Amalfitano (firstname.lastname@example.org)
Black Bean & Tofu Tart With Cornmeal Crust
Yield: 6 servings
1 c Cornmeal
1 c White flour
1/2 ts Salt
1/3 c or so water or other liquid (adjust as needed)
4 tb Ice water
Contents of tart
1/2 lb Soft tofu, drained ( I used whatever I had and I always look for the
kind with the least amount of fat in it)
1/2 ts Cumin (I am sure I used at least 1 t coz i love cumin)
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
water: 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, 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