---------- Recipe via Meal-Master (tm) v8.01
       Title: Black Bean Tart With Cornmeal Crust
  Categories: Main dish, Pies, Vegetarian
       Yield: 6 servings
       1 c  Cornmeal
       1 c  White flour
     1/2 ts Salt
     1/3 c  Olive oil
       4 tb Ice water
     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.
   “Vegetarian Times” August, 1994