Black Bean Tart with Cornmeal Crust
Vegetarian black bean tart in a crispy olive oil cornmeal crust with cumin-spiced tofu filling and roasted garlic. A savory, rustic showstopper for dinner or brunch.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minThis tart is the kind of dish that makes people lean in and ask, “Wait, that’s vegetarian?"
The crust is made from cornmeal and flour bound with olive oil and ice water, pressed into a pie plate, and blind-baked until golden and firm. It has a nutty, crumbly snap that’s nothing like a traditional butter crust.
The filling layers mashed soft tofu seasoned with cumin, cayenne, salt, and pepper with whole black beans and minced onion. Roasted garlic gets spread right onto the hot crust before the filling goes in, so every bite has that sweet, mellow garlic flavor underneath.
Garnish with fresh corn kernels for a pop of color and sweetness.
Kitchen Tips
- Blind-bake with weights. Dried beans or pie weights keep the crust flat while it bakes. Remove them for the last 5 minutes so the bottom dries out completely.
- Chill the dough and the formed crust. An hour for the dough, 30 minutes once it’s in the plate. Cold dough holds its shape and bakes up crispier.
- Be gentle with the beans when folding them into the tofu. You want them whole for texture, not mashed into the filling.
- Roast a whole head of garlic while the oven is hot. Squeeze the soft cloves directly onto the baked crust.
Ingredients
Directions
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 400℉ (200℃).
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.
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