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1
For crust:
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2
In a bowl, with a pastry blender, or in a food processor, blend or pulse together flour, spices and salt until combined well.
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3
Add butter and blend until mixture resembles coarse crumbs.
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4
Add ice water and blend until incorporated and mixture forms a dough.
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5
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.
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6
With a fork, prick entire crust many times.
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7
Bake crust in middle of oven 20 minutes or until golden.
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8
Cool crust in pan on wire rack.
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9
Crust may be made 1 day ahead and kept at room temp, covered loosely with plastic wrap.
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10
For filling:
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11
In a food processor, puree 1 can beans with sour cream until smooth.
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12
Season with salt and pepper.
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13
In a skillet, heat oil over moderately high heat until hot (but not smoking), and saute onion until clear.
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14
Add corn, salt and pepper to taste, and heat throughout.
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15
Stir in remaining 3 cans beans, bell pepper, cilantro, jalapenos and cheese.
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16
Remove from heat.
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17
Spread bean puree evenly onto crust and mound with remaining filling, pressing gently.
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18
Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted.
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19
Let tart cool in pan on a rack 15 minutes.
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20
**Edited to reflect review** - Place springform pan on serving platter or cookie sheet (large enough to accomodate some spreading of tart and filling.).
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21
Carefully remove rim of springform pan, slice tart and garnish individual servings with lime sour cream and, if desired, cilantro sprigs.
