Pinto Bean Tart with Millet Crust Recipe
Ingredients:
1 Tbsp neutral oil, like grapeseed or corn or canola, plus more for greasing the pan
1/2 cup millet
2 cups cooked or drained pinto beans
2/2 small onion, chopped
1 small red bell pepper, cored, seeded and chopped
(I used half a larger yellow)
2 cloves garlic, chopped
1-1/2 tsps chopped fresh rosemary or thyme or about tsp. dried
1/2 cup cream, stock, bean-cooking liquid (I used this) or water
Freshly ground black pepper
cup corn kernels (frozen are fine; don’t bother to thaw)
3 egg yolks
Preparation Instructions:
Preheat the oven to 350. Put the oil in a small pot over medium heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden. Add one cup of water and a good pinch of salt; bring to a boil. Immediately turn the heat down to low so the mixture bubbles gently. Cover and cook until the liquid is absorbed and the millet is tender, 20 to 30 minutes. Set aside. Put the beans, onion, bell pepper, garlic, rosemary, cream or other liquid, a pinch of salt and a good amount of pepper in a blender or food processor; puree until smooth, adding a Tbsp or two more liquid if necessary. Taste and adjust the seasoning, transfer to a bowl, and mix in the corn and egg yolks. Grease a pie or tart pan and press the millet into it to form a crust, then pour the bean mixture into the pan. Put in a larger baking dish (I needed to use a roasting pan!) and put in the oven; add water to the baking dish to come up as far the sides of the pan as practical, then bake until set and slightly jiggly in the middle, about 30 minutes, Remove from the oven and cool on a rack for a few minuttes. Slice and serve warm or at room temperature.
Photo credit: Rooey202
