Black Bean Tart
Laura
ingredients
- 1 1/2 cups flour
- 1 t. cumin
- 1 t. chili powder
- 1 t. paprika
- 1/2 t. salt
- 6 T. cold butter
- 2 T. sour cream
- 30 ozs black beans, rinsed, drained and divided
- 1 t. salt, divided
- 10 oz frozen corn, thawed
- 1 T. vegetable oil
- 1 cup red pepper, ch opped
- 1/2 cup chopped scallions
- 1/4 cup minced fresh parsley
- 1 jalapeno, seeded and chopped
- 1/4 t. pepper
- 6 ozs monterey jack, shredded
- sour cream
directions
- 1
In a bowl, combine the first 5 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 sides of an ungreased 9" fluted tart pan with a removable bottom. Chill for 15 minutes.
- 2
Line unpricked crush with a double thickenss of tin foil. Bake 350 for 10 minutes. Remove foil and bake 8-10 minutes or until golden. Cool on a rack.
- 3
In a blender, combine 1 cup beans, sour cream and 1/2 t. salt. Cover and process until smooth. Spread over crust. In a skillet, saute corn in oil until tender. Remove from heat. Add red pepper, onions, parsley, jalapenos, pepper and remaining salt. Add cheese and remaining beans. Mound over pureed beans (pan will be full). Bake at 350 for 20 minutes or until cheese melts. Serve with sour cream.
Source: Taste of Home 2001
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