Black bean tart with chili crust

1 Servings

Ingredients

Quantity Ingredient
1¼ cup Flour
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 teaspoon Paprika
½ teaspoon Salt
1 Stick chilled unsalted butter; cut into bits
2 tablespoons Ice water
Raw rice for weighting shell
½ pounds Dried black beans; picked over, or 3 cups canned black beans, rinsed and drained
1 Bay leaf
1 medium Red onion; chopped
2 tablespoons Sour cream
1 tablespoon Vegetable oil
1 pack (10 oz) frozen corn; thawed
1 Red bell pepper; chopped (about 1 cup)
½ cup Fresh coriander sprigs; washed well, spun dry, and chopped
1½ cup Coarsely grated monterey jack; (about 6 ounces)
2 Fresh jalapeno chilies; seeded and chopped fine (wear rubber gloves)
½ cup Chopped scallions; (about 2)
Lime sour cream; recipe follows

Directions

FOR CRUST

FOR FILLING

ACCOMPANIMENT

Preheat oven to 350 degrees.

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 or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough.

Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.

In a bowl soak dried beans, if using, in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1¼ hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool.

In a food processor puree 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper.

In a skillet heat oil over moderately high heat until hot but not smoking and saute corn with salt and pepper to taste, stirring, about 2 minutes.

Cool corn.

In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapenos, and scallions and season with salt and pepper.

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. Remove rim of pan and serve tart warm or at room temperature with lime sour cream.

Yield: 6 servings

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9039 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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