Black Bean Tart With Chili Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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