Black Bean Tart With Chili Crust
- Ready In:
- 1hr 55mins
- Ingredients:
- 19
- Yields:
-
1 large tart
- Serves:
- 10
ingredients
-
For crust
- 295.73 ml all-purpose flour
- 4.92 ml ground cumin
- 4.92 ml chili powder
- 4.92 ml paprika
- 2.46 ml salt
- 118.29 ml chilled butter, cut into bits
- 88.74 ml ice water
-
For filling
- 4 (1587.57 g) can black beans, rinsed and drained, divided
- 29.58 ml sour cream
- salt and pepper
- 14.79 ml vegetable oil
- 1 yellow onion, chopped
- 283.49 g frozen corn, thawed
- 1 green bell pepper, chopped
- 1 bunch cilantro, chopped
- 354.88 ml monterey jack cheese, grated
- 2-3 fresh jalapeno peppers, chopped (and seeded) (optional)
-
Lime Sour Cream
- 236.59 ml sour cream
- 9.85 ml fresh lime juice
directions
-
For crust:
- In a bowl, with a pastry blender, or in a food processor, blend or pulse together flour, spices and salt until combined well.
- Add butter and blend until mixture resembles coarse crumbs.
- Add ice water and blend until incorporated and mixture forms a dough.
- Press dough evenly onto the bottom of a 10-inch tart pan with a removeable fluted rim (I use my springform pan) and chill 15 minutes until firm.
- With a fork, prick entire crust many times.
- Bake crust in middle of oven 20 minutes or until golden.
- Cool crust in pan on wire rack.
- Crust may be made 1 day ahead and kept at room temp, covered loosely with plastic wrap.
-
For filling:
- In a food processor, puree 1 can beans with sour cream until smooth.
- Season with salt and pepper.
- In a skillet, heat oil over moderately high heat until hot (but not smoking), and saute onion until clear.
- Add corn, salt and pepper to taste, and heat throughout.
- Stir in remaining 3 cans beans, bell pepper, cilantro, jalapenos and cheese.
- Remove from heat.
- Spread bean puree evenly onto crust and mound with remaining filling, pressing gently.
- Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted.
- Let tart cool in pan on a rack 15 minutes.
- **Edited to reflect review** - Place springform pan on serving platter or cookie sheet (large enough to accomodate some spreading of tart and filling.).
- Carefully remove rim of springform pan, slice tart and garnish individual servings with lime sour cream and, if desired, cilantro sprigs.
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Reviews
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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!
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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.
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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.
RECIPE SUBMITTED BY
Although I love to cook and bake, I'm MOST passionate about my family. Thirteen years ago, I married my best friend, and I believe we love each other more now than ever. We have three (of course, beautiful) children ages 7, 4 and 2 years old. We live in a small town (at almost 7,000 feet in altitude), and are happy to report that we live over 100 miles (one way) from the nearest WALMART! :)
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<br>Besides keeping my family and friends well-fed :), I love to read and scrapbook. Our area is very well-suited to outdoor activities, so our family enjoys brisk, long walks or hikes, as well as challenging bike rides through our hilly terrain. (After bearing 3 children - and ESPECIALLY after locating this FABULOUS website - I think I'll have to make a determined effort to concentrate more on the exercise!) ;)