Black Bean and Corn Tart

[vegelady]

     Ingredients:


     CRUST:
      1 1/4 cups all purpose flour
       1 teaspoon ground cumin
       1 teaspoon chili powder
       1 teaspoon paprika
       1/2 teaspoon salt
       1/2 cup butter, unsalted
       2 tablespoons ice water

     FILLING:
       3 cups black beans, canned, rinsed, and drained
       2 tablespoons sour cream
       1 tablespoon oil
       10 ounces frozen corn, thawed
      1 red pepper, chopped
       1/2 cup cilantro, chopped
       1 1/2 cups Monterey Jack cheese, grated
       2 green chilies
      1/2 cup green onion, chopped



     Directions:


     Preheat oven 350°F.

     In a food processor, combine flour, spices, and salt. Pulse until combined. Add butter, pulse.
     Add ice water, pulse until mixture forms a dough.

     Press dough into tart pan, evenly, up to the edges. Chill 15-20 minutes until firm.

     Line the crust with foil and fill with raw beans; bake for 8-10 minutes or until the edge is set.
     The weight of the raw beans prevents the crust from bubbling and pulling away from the pan when baking.

     Remove the foil and beans and bake crust for an additional 10 minutes, or until lightly browned.
     Cool crust on baking rack.

     Meanwhile, in the food processor, purée 1½ cups canned beans with sour cream until smooth.
     Season to taste with salt and pepper.

     In skillet, heat oil until hot and sauté corn for 2 minutes. Season to taste with salt and pepper. Cool.

     In large bowl, combine cooled corn, whole beans, bell pepper, cilantro, Monterey Jack cheese, green chilies,
     green onion, salt, and pepper. Spread puréed beans evenly over bottom of crust.
     Cover this with corn/whole bean mixture.

     Bake tart for 20 minutes or until cheese is melted and mixture appears hot.
     Cool tart in pan 15 minute. Remove rim and serve tart warm or at room temperature.