Makes 5 tarts and about 1 cup Cilantro Cream Sauce. Cornmeal is such a great pantry staple. In this recipe it forms the basis for a beautiful baked tart patterned after a fried Mexican sope. The tart is filled with a spicy ground beef and black bean mixture and topped with a refreshing corn salad. The creamy cilantro sauce adds a cooling final touch.
Cilantro Cream Sauce
3 ounces cream cheese, softened
2 cloves garlic, sliced
⅓ cup diced tomatoes and green chilies, drained
⅓ cup plain Greek yogurt
¼ cup fresh cilantro leaves
1 tablespoon mayonnaise
⅜ teaspoon fine sea salt
Cornmeal Tarts
Cooking spray
1 ⅓ cups water
⅔ cup whole milk
1 ⅓ cups fine stone-ground cornmeal
2 ½ tablespoons butter
¾ teaspoon fine sea salt
Corn Salad
¾ teaspoon fresh lime juice
2 teaspoons extra-virgin olive oil
¼ teaspoon fine sea salt
⅛ teaspoon cracked black pepper
2 ears of corn, kernels cut off the cobs
4 grape tomatoes, sliced
1 tablespoon fresh cilantro leaves
Filling
1 pound ground beef
1 cup canned black beans, drained and rinsed
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
⅜ teaspoon fine sea salt
¼ teaspoon ground cumin
Pinch of cayenne pepper
½ cup shredded pepper jack cheese
To make the sauce, combine the cream cheese, garlic, diced tomatoes and chilies, yogurt, cilantro, mayonnaise, and salt in the bowl of a food processor. Process until smooth. Season with additional salt to taste. Use immediately or store in an airtight container in the refrigerator for up to 2 days.
To make the tarts, preheat the oven to 400 degrees F. Spray five 4 ½-inch tart pans with removable bottoms with cooking spray.
Pour the water and milk in a small saucepan and bring to a boil over medium-high heat. Whisk in the cornmeal and reduce the heat to low. Stir in the butter and salt and cook for 3 to 4 minutes, stirring constantly. Divide the mixture among the tart pans. Press it against the sides and bottoms of the pans using the back of a spoon. If the mixture begins to harden, wet your fingertips to press the mixture into the pans. Bake the tarts for about 25 minutes, until set and slightly golden brown. Let cool for 5 minutes. Carefully remove the tarts from the pans. If the tarts stick, run a butter knife down the sides of the pans.
To make the salad, place the lime juice in a small bowl. Whisk in the olive oil, salt, and pepper. Add the corn kernels, sliced tomatoes, and cilantro. Stir to mix well.
While the tarts are cooling, make the filling. Cook the ground beef in a medium sauté pan over medium-high heat until no pink remains, using a spoon to break up the ground beef as it cooks. Spoon out the grease and discard. Add the black beans, chili powder, garlic powder, onion powder, salt, cumin, and pepper. Mix well and cook for another minute. Remove from the heat.
Place the tarts on a baking sheet. Divide the filling among the tart shells and top with the shredded cheese. Bake the tarts for 4 to 5 minutes, until the cheese is melted.
To serve, top each tart with the Corn Salad and a drizzle of the Cilantro Cream Sauce.
Makes 5 tarts and about 1 cup Cilantro Cream Sauce.
Note: I prefer to use Rotel brand diced tomatoes and green chilies.