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Black Bean Tartlets

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

Ingredients

  • 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
  • Black Bean Salsa
  • Garnishes: sour cream, fresh cilantro

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

Christmas with Southern Living 2000