This is a two crusted tart with a Southwest pinto bean filling, that I make in a 9 x 13" baking pan. The idea was for squares that could be well wrapped and eaten out-of-hand for a quick and filling Vegetarian lunch on-the-go. —LE BEC FIN
~16 pieces,~ 2 1/2 inch rectanglesx 3 inches squares
1 handful canned Pastene plum tomatoes, lifted from can and smushed in your fingers
1 green pepper, chopped 1/4 inch
1 medium onion, peeled and chopped 1/4 inch
2 Tablespoons ground toasted cumin powder
1 teaspoon garlic powder
1 Tablespoon plus 1 teaspoon chipotle and/or regular chile powder
2-3 Tablespoons Worcestershire sauce
Optional 2 cups grated x sharp cheddar or pepper jack
THREE GRAIN PASTRY CRUST AND HAND PIE ASSEMBLYY
8 ounces unsalted butter
8 ounces cream cheese
6 ounces heavy cream
1/2 Tablespoon kosher salt
2 cups white whole wheat flour
3/4 cup stoneground finely ground cornmeal
1 large egg,fork-beaten with 1/2 teaspoon kosher salt
In This Recipe
PINTO BEAN FILLING ~ 5 1/2- 6 1/2 cups
Bring to boil and then simmer pinto beans in stock or water til 1/2 done. Add 1 T.cumin, tomatoes and salt. Cook til soft, and remove from pan.Reserve any liquid. Mash beans coarsely or puree coarsely in food processor, adding enough reserved liquid or some water or canned tomato juices so bean mixture is moist but not goopy wet, leaving many bits of unpureed beans.Transfer to bowl.
Meanwhile, saute onion and green pepper in some hot oil til soft . Add cumin through Worcestershire sauce and cook a few more minutes. Add to beans and stir to mix well. Taste and adjust seasoning and salt.
THREE GRAIN PASTRY CRUST AND HAND PIE ASSEMBLYY
In a mixer with a paddle, cream the butter ; add cream cheese through salt and combine thoroughly, scraping the sides and bottom of the bowl. Mix the flours and cornmeal; add to bowl and beat til combined, scraping the bottoms and sides of the bowl. On a floured or cornmeal-dusted surface or bowl, quickly knead together the dough. If the dough won't come all together, add a few drops more cream to bring together loose bits. If dough is sticky, knead in a little more flour til it is not sticky. Transfer dough to a piece of saran and flatten to a 1/2" thick disc. Support with a cake board or sheet pan and refrigerate at least an hour. * I use Philadelphia brand cream cheese. If you use a less expensive brand, you may need to add more flour to compensate for more water in the cream cheese. * Organic and/or stoneground cornmeal makes a big difference in nutrition, flavor and freshness. It also goes rancid easily, so store in frig or freezer. Note: Use up or freeze this raw dough within 2-3 days, or the whole wheat will cause it to turn grey (though that can't be seen after it is baked .)
ROLLING THE DOUGH AND ASSEMBLING THE TARTS If it is a 1/2 inch thick disc, remove dough from frig 1/2 hour before rolling out. OR, if the disc is thick like mine- about2-3 inches, remove it a few hours before rolling out. Cut it in half. On a floured surface, roll out to 1/8 " thick ,sprinkling a little bit of flour on your surface, to keep the dough from sticking. Dust some flour on top of the dough surface if it gets sticky.) Repeat with the other half. Reserve any leftover dough for impromptu turnovers, or freeze and use later.
In a roasting pan or a rimmed cookie sheet, pat down the single pie crust, coming up the sides. Fill with even layer of bean mixture, ~ 1/2 inch deep. (Sprinkle with optional cheese.)Top with second crust and crimp edges together. Brush the crust with egg wash, poke a few decorative vent holes and bake at 375 degrees F ~30 minutes til browned and center is hot.
Cool fully, cut into servings; wrap each well in plastic wrap (for an on-the-go lunch) or foil (for an oven reheating later.)
(OR for round tarts: Roll out pastry to 1/8 inch thickness and fill the bottom and sides of two ~ 9-11 inch removable- bottom shallow cake pans or tart pans , leaving overhang. Fill one shell with even layer of beans. Optional-Top with grated cheddar. Add top crust. Brush with egg glaze, poke some decorative vent holes. Bake ~ 35 minutes til browned. (You may want to fill and bake one tart as a test before baking the second.) The bottom crust should be baked through but if not, you can pre-bake/ blind bake the bottom crust after filling a foil lining with dry beans or pie weights, and then cooling and filling the tart with beans and cheddar and then topping with the top crust and baking to finish it.
Notes: * I use Philadelphia brand cream cheese. If you use a less expensive brand, you may need to add more flour to compensate for more water in the cream cheese. * Organic and/or stoneground cornmeal makes a big difference in nutrition, flavor and freshness. It also goes rancid easily, so store in frig or freezer. Note: Use up or freeze this raw dough within 2-3 days, or the whole wheat will cause it to turn grey (though that can't be seen after it is baked.)
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.