Black Bean Tart With Chili Crust

1. 1

   For crust:

2. 2

   In a bowl, with a pastry blender, or in a food processor, blend or pulse together flour, spices and salt until combined well.

3. 3

   Add butter and blend until mixture resembles coarse crumbs.

4. 4

   Add ice water and blend until incorporated and mixture forms a dough.

5. 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.

6. 6

   With a fork, prick entire crust many times.

7. 7

   Bake crust in middle of oven 20 minutes or until golden.

8. 8

   Cool crust in pan on wire rack.

9. 9

   Crust may be made 1 day ahead and kept at room temp, covered loosely with plastic wrap.

10. 10

    For filling:

11. 11

    In a food processor, puree 1 can beans with sour cream until smooth.

12. 12

    Season with salt and pepper.

13. 13

    In a skillet, heat oil over moderately high heat until hot (but not smoking), and saute onion until clear.

14. 14

    Add corn, salt and pepper to taste, and heat throughout.

15. 15

    Stir in remaining 3 cans beans, bell pepper, cilantro, jalapenos and cheese.

16. 16

    Remove from heat.

17. 17

    Spread bean puree evenly onto crust and mound with remaining filling, pressing gently.

18. 18

    Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted.

19. 19

    Let tart cool in pan on a rack 15 minutes.

20. 20

    **Edited to reflect review** - Place springform pan on serving platter or cookie sheet (large enough to accomodate some spreading of tart and filling.).

21. 21

    Carefully remove rim of springform pan, slice tart and garnish individual servings with lime sour cream and, if desired, cilantro sprigs.

* Per serving · 4 servings · Values may vary.