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Very good! My meat loving husband really enjoy this as well. Next time I would make the crust the day ahead as recommended because it was a lot of work to do all at once, but I will be making this again. Thanks!
I have made a similar recipe many times--but I found it in TOH. Don't be put off by the long list of ingredients..it is worth it!!! I have made it vegetarian as written, I have also reduced the beans to 2 cans and added leftover chicken. For the crust, I prefer reducing the flour to 3/4 cup and adding 1/2 cornmeal. We also prefer 1 cup chopped red bell pepper (instead of green) and 1/2 cup chopped green onions (instead of white). I usually put it in a 9-10" piepan and cut into wedges and serve from there--no tart pan needed. Glad I found this online- my cookbook is falling apart and I can never find this page! Thanks for posting!
I lost this recipe for years -- it appeared in Gourmet about 15 years ago, and I made it waaay back when we were vegetarians and we loved it! The crust really makes it. I was so glad to find it again. It's a little more work than some entrees, and I agree that unmolding it is tricky, so I just don't bother. Instead, I leave the tart on the bottom of the springform pan and slice and serve it from there. This go round, I compressed it firmly, wrapped it tightly, and took it on a vegetarian picnic. People went nuts for it! Thanks for helping me unearth this long-lost treasure.
When I went to remove the rim of the pan, the whole thing collapsed on me because the bean puree didn't hold up the vegetables on top of it. I was able to salvage most of it and put it in a baking pan, but it made a mess on the table. This is why I'm giving three stars, because aside from the collapsing we all liked the recipe a lot, particularly with the lime sour cream.