Black Bean Tart With Chili Crust
A friend of mine surprised us with this for dinner one night. She just delivered it to our door. I knew I had to have the recipe. It's such a different entree. Vegetarian and yet SO hardy! The instructions are long, but the process isn't. Don't let the length of the recipe scare you out of a delightful and interesting meal! Be sure to use your food processor to save some time!
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READY IN: 1hr 55mins
SERVES: 10
YIELD: 1 large tart
UNITS: US
INGREDIENTS
NutritionFor crust
- 1 1⁄4cups all-purpose flour
- 1teaspoon ground cumin
- 1teaspoon chili powder
- 1teaspoon paprika
- 1⁄2teaspoon salt
- 1⁄2
- 6tablespoons ice water
For filling
- 4
- 2tablespoons sour cream
- salt and pepper
- 1tablespoon vegetable oil
- 1
- 10
- 1
- 1
- 1 1⁄2
- 2 -3fresh jalapeno peppers, chopped (and seeded) (optional)
Lime Sour Cream
- 1cup sour cream
- 2teaspoons fresh lime juice
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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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