Black Bean Tart

1 7/8 cups all purpose flour
1 1/2 t ground cumin
1 1/2 t chili powder
1 1/2 t paprika
3/4 t salt
1 1/2 stick cold unsalted butter, cut into bits
3 T ice water
4 cans black beans, rinsed and drained
3 T sour cream
1 T vegetable oil
a 16oz pkg frozen corn, thawed
1 lrg red bell pepper, chopped
3/4 cup fresh coriander sprigs, chopped
1 1/2 cups Monterey Jack cheese, grated
2-3 fresh jalapeno chilies, seeded and chopped
3/4 cup scallions, chopped (about 3)

Preheat oven to 350° F.
Pulse together the flour, spices and salt in a food processor until mixed thoroughly. Add in the pieces of butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture forms a dough.
Press dough evenly into a 12-inch tart pan with a removeable rim. Start from the center, and push the dough out and up the sides. Try to make sure the dough is the same thickness on the bottom and sides of the pan. Chill in the refridgerator until firm, about 15 mintues.
Remove the crust from the refridgerator, line with foil, and use either pie weights or raw rice hold foil down and keep crust from bubbling. Bake crust in the middle of the oven for 8 to 10 minutes, or until the edge is set. Remove foil and weights, and back crust for another 10 minutes, or until golden. Cool crust in the pan on a rack. Crust may be made 1 day ahead and kept, covered loosely in plastic wrap, at room temperature.
Final Assembly
Preheat oven to 350° F.
In a food processor puree 1 1/3 cans of black beans with sour cream until smooth. Season to taste with salt and pepper.
In a skillet heat vegetable oil over moderately high heat until hot, but not smoking. Saute corn with salt and pepper to taste, stirring for 2 minutes. (Add a small pat of butter if desired.) Cool corn.
In a large bowl, stir together corn, whole beans, bell pepper, coriander, Monterey Jack cheese, jalapenos, and scallions. Salt and pepper to taste.
Spread bean puree evenly in crust and mound corn mixture, pressing gently. Bake tart in middle of oven for 20 minutes, or until hot and cheese is melted. Cool tart in pan on rack for 15 minutes.
Remove rim of pan and serve tart warm or at room temperature with lime sour cream.

8-10 Servings

Recipe can be made for a 10-inch tart pan by reducing ingredients by 1/2. Serves 6

Based on a recipe from Gourmet Parties

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