Black Bean Tartlets Recipe
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Category: |
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Ingredients: |
Ingredients: 1-1/4 cups all purpose flour 1/4 cup yellow cornmeal 1/2 cup (2 ounces) shredded Monterey Jack cheese with peppers 1 teaspoon salt 1 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper 1/2 cup cold butter, cut into pieces 1 large egg, lightly beaten 2 Tablespoons ice water Black Bean Salsa Garnishes: sour cream, fresh cilantro
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Directions: |
Directions:Combine first 8 ingredients in a food processor; pulse until blended. Add butter; pulse until mixture is crumbly. Add egg and ice water; process just until the mixture forms a ball.
Divide dough in half; shape each half of dough into 16 one-inch balls. Press balls into lightly greased miniature muffin pans, pressing evenly into bottom and up sides.
Bake tartlet shells at 450º for 8 minutes or until lightly browned. Cool in pans 10 minutes; remove shells to wire racks, and cool completely.
Spoon one Tablespoon Black Bean Salsa into each tartlet shell; garnish, if desired. Serve at room temperature. Yield: 32 appetizers.
See Black Bean Salsa recipe under this section. |
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