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1
Preheat oven to 350F.
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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 or pulse until mixture resembles coarse meal.
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4
Add ice water and blend or pulse until incorporated and mixture forms a dough.
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5
Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm.
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6
Line shell with foil and fill with rice.
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7
Bake shell in middle of oven until edge is set, 8 to 10 minutes.
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8
Carefully remove foil and rice and bake crust 10 minutes more, or until golden.
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9
Cool crust in pan on a rack.
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10
Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.
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11
In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain.
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12
In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary.
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13
Drain beans, discarding bay leaf, and cool.
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14
In a food processor puree 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper.
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15
In a skillet heat oil over moderately high heat until hot but not smoking and saute corn with salt and pepper to taste, stirring, about 2 minutes.
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16
Cool corn.
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17
In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapenos, and scallions and season with salt and pepper.
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18
Spread bean puree evenly onto crust and mound with remaining filling, pressing gently.
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19
Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted.
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20
Let tart cool in pan on a rack 15 minutes.
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21
Remove rim of pan and serve tart warm or at room temperature with lime sour cream.
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22
In a bowl whisk sour cream and lime juice with salt and pepper to taste.
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23
Sauce may be made 1 day ahead and chilled, covered.
