Black Bean Tart With Chili Crust
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Black Bean Tart With Chili Crust
  Chili    Crust    Beans    Tarts  
Last updated 6/12/2012 1:08:58 AM. Recipe ID 35702. Report a problem with this recipe.
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      Title: Black bean tart with chili crust
 Categories: Cooking liv, Import
      Yield: 1 Servings
MMMMM-------------------------FOR CRUST------------------------------
  1 1/4 c  Flour
      1 ts Ground cumin
      1 ts Chili powder
      1 ts Paprika
    1/2 ts Salt
      1    Stick chilled unsalted
           -butter; cut into bits
      2 tb Ice water
           Raw rice for weighting shell

MMMMM------------------------FOR FILLING-----------------------------
    1/2 lb Dried black beans; picked
           -over, or 3 cups canned
           -black beans, rinsed and
      1    Bay leaf
      1 md Red onion; chopped
      2 tb Sour cream
      1 tb Vegetable oil
      1 pk (10 oz) frozen corn; thawed
      1    Red bell pepper; chopped
           -(about 1 cup)
    1/2 c  Fresh coriander sprigs;
           -washed well, spun dry, and
  1 1/2 c  Coarsely grated monterey
           -jack; (about 6 ounces)
      2    Fresh jalapeno chilies;
           -seeded and chopped fine
           -(wear rubber gloves)
    1/2 c  Chopped scallions; (about 2)

           Lime sour cream; recipe
  Preheat oven to 350 degrees.
  In a bowl with a pastry blender or in a food processor blend or pulse
  together flour, spices, and salt until combined well. Add butter and
  blend or pulse until mixture resembles coarse meal. Add ice water and
  blend or pulse until incorporated and mixture forms a dough.
  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. Line shell
  with foil and fill with rice. Bake shell in middle of oven until edge
  is set, 8 to 10 minutes. Carefully remove foil and rice and bake
  crust 10 minutes more, or until golden. Cool crust in pan on a rack.
  Crust may be made 1 day ahead and kept at room temperature, covered
  loosely with plastic wrap.
  In a bowl soak dried beans, if using, in water to cover by 2 inches
  overnight and drain. 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.
  Drain beans, discarding bay leaf, and cool.
  In a food processor puree 1 cup cooked or canned beans with sour cream
  until smooth and season with salt and pepper.
  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. Cool corn.
  In a large bowl stir together corn, whole beans, bell pepper,
  coriander, Monterey Jack, jalapenos, and scallions and season with
  salt and pepper.
  Spread bean puree evenly onto crust and mound with remaining filling,
  pressing gently. Bake tart in middle of oven about 20 minutes, or
  until hot and cheese is melted. Let tart cool in pan on a rack 15
  minutes. Remove rim of pan and serve tart warm or at room temperature
  with lime sour cream.
  Yield: 6 servings
  NOTES : Recipe courtesy of Gourmet Magazine

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Recipe ID 35702 (Apr 03, 2005)

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