Black Bean Tartlets

Oxmoor House
This Southwestern appetizer sports a red and green filling with spicy flavor.
32 appetizers


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1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 cup (2 ounces) shredded Monterey Jack cheese with peppers
1 teaspoon salt
1 teaspoon ground cumin
1 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
Garnishes: sour cream, fresh cilantro


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 (1") balls. Press balls into lightly greased miniature (1 3/4") muffin pans, pressing evenly into bottom and up sides.

Bake tartlet shells at 450° for 8 minutes or until lightly browned. Cool in pans 10 minutes; remove shells to wire racks, and cool completely.

Spoon 1 tablespoon Black Bean Salsa into each tartlet shell; garnish, if desired. Serve at room temperature.

Created date

October 2003