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1
Preheat your oven to 350 degrees F. Position a rack in the center of your oven.
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2
In the bowl of a food processor, pulse together the flour, spices and salt until combined well.
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3
Add the butter and pulse until the mixture resembles a coarse meal.
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4
Add the ice water and pulse until the mixture forms a dough.
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5
Press the dough evenly onto the bottom and up the sides of a 10-inch tart pan with a removable bottom.
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6
Chill the dough for at least 15 minutes.
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7
Line the crust with foil and fill it with pie weights, beans or rice.
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8
Bake the crust for 8-10 minutes or until the edge is set.
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9
Carefully remove the foil and weights and bake the crust until it is golden, an additional 10 minutes.
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10
Then remove it from the oven and cool the crust in the pan on a wire rack.
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11
In your food processor, puree 1 cup of black beans with the 2 tablespoons of sour cream.
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12
Season with salt and pepper and puree until smooth.
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13
Heat the vegetable oil in a skillet until hot but not smoking.
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14
Saute the corn with salt and pepper to taste, about 3 minutes.
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15
Remove the pan from the heat and cool the corn.
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16
In a large bowl, stir together the corn, remaining whole black beans, bell pepper, jalapenos, scallions, cilantro and cheese.
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17
Add salt and pepper to taste.
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18
Spread the bean puree evenly over the bottom of the crust and mound the corn and bean mixture on top, gently pressing the mixture down.
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19
Bake the tart on the middle rack of a 350 degrees F oven for 20 minutes and the cheese is melted.
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20
Then remove it from the oven and cool the tart in the pan on a wire rack.
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21
Remove the rim of the pan and serve the tart warm or at room temperature with the lime sour cream.
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22
For the lime sour cream: Whisk the sour cream, lime juice and zest together until combined.
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23
Chill until ready to serve.
