Black Bean Tart Recipe
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 6 tablespoons cold butter or margarine
- 4 tablespoons cold water
- FILLING:
- 2 (15 ounce) cans black beans, rinsed and drained, divided
- 2 tablespoons sour cream
- 1 teaspoon salt, divided
- 1 (10 ounce) package frozen corn, thawed
- 1 tablespoon vegetable oil
- 1 cup chopped sweet red pepper
- 1/2 cup chopped green onions
- 1/4 cup minced fresh cilantro or parsley
- 1 jalapeno pepper, seeded and chopped
- 1/4 teaspoon pepper
- 1 1/2 cups shredded Monterey Jack cheese
- Sour cream
- In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in enough water until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Chill for 15 minutes.
- Line unpricked crust with a double thickness of heavy-duty foil. Bake at 350 degrees F for 10 minutes. Remove foil; bake 8-10 minutes longer or until golden brown. Cool on a wire rack.
- In a blender, combine 1 cup beans, sour cream and 1/2 teaspoon salt; cover and process until smooth. Spread over crust. In a skillet, saute corn in oil until tender. Remove from the heat; add red pepper, onions, cilantro, jalapenos, pepper and remaining salt. Add cheese and remaining beans. Mound over the pureed beans (pan will be full). Bake at 350 degrees F for 20-25 minutes or until cheese is melted. Serve with sour cream if desired.
