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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This colorful dish was a hit at a get-together I had for friends, say Ellen Papa, who works as a caterer in Miami, Florida. I served the tart with sour cream on the side, a green salad and crusty bread. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon paprika |
1/2 teaspoon salt |
6 tablespoons cold butter |
4 to 6 tablespoons cold water |
filling: |
2 cans (15 ounces each) black beans, rinsed and drained, divided |
2 tablespoons sour cream |
1 teaspoon salt, divided |
1 package (10 ounces) frozen corn, thawed |
1 tablespoon canola oil |
1 cup chopped sweet red pepper |
1/2 cup chopped green onions |
1/4 to 1/2 cup minced fresh cilantro |
1 to 2 jalapeno peppers, seeded and chopped |
1/4 teaspoon pepper |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
sour cream, optional |
Directions:
1. In a bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in enough water until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Chill for 15 minutes.
2. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 350° for 10 minutes. Remove foil; bake 8-10 minutes longer or until golden brown. Cool on a wire rack.
3. In a blender, combine 1 cup beans, sour cream and 1/2 teaspoon salt; cover and process until smooth. Spread over crust. In a skillet, saute corn in oil until tender. Remove from the heat; add red pepper, onions, cilantro, jalapenos, pepper and remaining salt. Add cheese and remaining beans. Mound over the pureed beans (pan will be full). Bake at 350° for 20-25 minutes or until cheese is melted. Serve with sour cream if desired. Yield: 6-8 servings.
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