Servings:
|
about
scaling
|
Cook Time: |
18 minutes |
Prep Time: |
45 minutes |
Cook Method: |
baked |
Cook Temp: |
425 degrees F |
| |
| |
.................................................................................
Tart Shells
13/4 cup masa harina corn flour (found in the
International aisle)
11/2 tsp. salt
11/4 cup water
1/4 cup vegetable oil
Filling
1 can Hannaford fat-free refried beans
1/2 tsp. chili powder
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/8 tsp. freshly ground black pepper, or to
taste
Optional filling additions: cooked ground
beef, shredded chicken, or chorizo
Topping
1/4 cup sliced black olives, drained
1/4 cup Hannaford salsa, mild or medium
3/4 cup shredded Hannaford Monterey Jack
cheese
1/2 cup shredded Hannaford pepper jack
cheese
Optional toppings: guacamole, chopped
scallions, or chopped roasted red pepper
1. Preheat oven to 425°F. Spray 1 (24-cup) or 2 (12-cup) mini-muffin tins with vegetable cooking spray.
2. Make tart shells. Mix masa harina and salt in a medium bowl. Add water slowly, stirring mixture with a wooden spoon just until moistened. Add oil and stir until completely combined and mixture
holds together, about 1 minute.
3. Shape dough quickly into walnut-size balls. Press flat with heels of hands, then press dough into prepared tin. Press gently
with fingers until thin (it’s OK if sides of tarts are above rim). Trim excess.
4. Bake tart shells at 425°F for 18 minutes, until light brown and crisp. Cool in pan for 5 minutes, then remove from pan and cool
on a wire rack for 5 to 10 minutes. Tart shells may be baked a day in advance and stored in an airtight container.
5. Prepare filling. Place refried beans in a medium bowl. Add chili powder, cumin, cayenne, salt, and black pepper. Mix thoroughly.
6. Assemble tarts. Preheat broiler. Arrange cooled tart shells on an ungreased baking sheet. Spoon scant 1 tsp. bean mixture into each shell. Top with a small amount of ground beef, chicken, or chorizo, if using.
7. Prepare topping. Arrange 3 olive slices on each shell and press down gently. Spoon 1/2 tsp. salsa on top of each shell. In a medium bowl, mix together both cheeses. Put a little cheese on top of each tart.
8. Broil tarts 2 to 3 minutes, until cheese is bubbly. Remove tarts from oven onto platter. If desired, top each with a dollop of guacamole, scallions, or roasted red pepper. Serve warm.
Recipe courtesy of Rachel Swire via Hannaford fresh Magazine March/April 09.
Nutrition Facts |
|
Serving Size
(102g
)
|
|
Servings Per Container
12
|
| Amount Per Serving |
| Calories 175 |
Calories from Fat 81 |
| |
% Daily Value * |
| Total Fat 9.2g |
14% |
| Saturated Fat 3g |
14% |
| Trans Fat 0g |
|
| Cholesterol 10mg |
3% |
| Sodium 619mg |
26% |
| Total Carbohydrate 18g |
6% |
| Dietary Fiber 3g |
12% |
| Sugars 0g |
|
| Protein 6g |
|
| Vitamin A 2% |
Vitamin C 1% |
| Calcium 12% |
Iron 10% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 3/4 cup |
Masa harina corn flour, stone ground |
|
1 3/4 tsp |
Salt |
|
1 1/4 cup |
Water |
|
1/4 cup |
Vegetable oil |
|
15 oz |
Canned refried beans, fat free |
|
1/2 tsp |
Chili powder |
|
1/4 tsp |
Cumin, ground |
|
1/8 tsp |
Cayenne pepper |
|
1/8 tsp |
Black pepper, freshly ground |
|
1/4 cup |
Black olives, large, sliced |
|
1/4 cup |
Salsa |
|
3/4 cup |
Monterey jack cheese, shredded |
|
1/2 cup |
Pepper jack cheese, shredded |
|
