-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