Get ready to transform your dinner table with a mouthwatering Mexican-inspired dish that will have everyone begging for seconds! This Black Bean Tart with Cornmeal Crust is not just a recipe—it's a culinary adventure that combines crispy, golden cornmeal crust with a vibrant, hearty filling that promises to tantalize your taste buds and impress even the pickiest eaters. Imagine a perfect blend of textures and flavors that comes together in just 50 minutes, making it an ideal weeknight dinner or show-stopping party dish.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1/2 cup butter, softened
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup shredded cheese
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your tart bakes evenly and gets a nice golden crust.
- In a large mixing bowl, combine 1 1/2 cups of cornmeal and 1/2 cup of flour. Mix them together until well blended.
- Add 1/2 cup of softened butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add cold water, a tablespoon at a time, mixing until the dough holds together but is not sticky. You may need about 4-6 tablespoons of water.
- Once the dough is ready, press it into the bottom and up the sides of a 9-inch tart pan evenly. Prick the bottom with a fork to prevent bubbling during baking.
- Bake the cornmeal crust in the preheated oven for about 15 minutes, or until lightly golden. Keep an eye on it to avoid over-baking.
- While the crust is baking, prepare the filling. In a large bowl, combine the rinsed and drained black beans, 1 cup of corn, and 1 cup of diced tomatoes. Mix well.
- Add salt and pepper to taste, and if desired, you can add spices like cumin or chili powder for extra flavor.
- Once the crust is done baking, remove it from the oven and let it cool for a few minutes before adding the filling.
- Spread the black bean mixture evenly over the baked cornmeal crust.
- Sprinkle 1 cup of shredded cheese on top of the filling, ensuring it covers the mixture evenly.
- Return the tart to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Once baked, remove the tart from the oven and let it cool for about 10 minutes before slicing.
- Serve warm, garnished with fresh cilantro or avocado if desired. Enjoy your delicious Black Bean Tart with Cornmeal Crust!
Tips
- Ensure your butter is truly softened but not melted for the perfect crust texture.
- Use cold water when mixing the dough to keep the crust flaky and tender.
- Don't skip pricking the crust with a fork—this prevents unwanted bubbling during baking.
- For extra flavor, try adding a pinch of smoked paprika or cumin to your bean mixture.
- Let the tart rest for 10 minutes after baking to help it set and make slicing easier.
- For a spicier version, add diced jalapeños or a sprinkle of red pepper flakes.
- Use freshly shredded cheese for the best melting quality and flavor.
- Serve with a side of sour cream or fresh salsa to complement the tart's rich flavors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 40mg
