Black Bean Tart With Chili Crust

By davidgoodman

Ingredients

• For crust:
• 1 1/4 c. all-purpose flour
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. salt
• 1 stick (1/2 c.) chilled unsalted butter, cut into bits
• 2 tbsp. ice water
• raw rice for weighting shell
• For filling:
• 1/2 lb. dried black beans, picked over, or 3 c. canned black beans, rinsed and drained
• 1 bay leaf
• 1 medium red onion, chopped
• 2 tbsp. sour cream
• 1 tbsp. vegetable oil
• a 10-oz. pkg. frozen, corn, thawed
• 1 red bell pepper, chopped (about 1 c.)
• 1/2 c. fresh coriander sprigs, washed well, spun dry, and chopped
• 1 1/2 c. coarsely grated Monterey Jack (about 6 oz.)
• 2 fresh jalapeño chilies, seeded and chopped fine
• 1/2 c. chopped scallions (about 2)
• Accompaniment: lime sour cream

Preparation

Step 1

Preheat oven to 350 degrees F. Make crust: 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. Make filling: In a bowl soak dried beans if using in water to cover by 2 inches overnight or quick-soak 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 purée 1 c. 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 sauté 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, jalapeños, and scallions and season with salt and pepper. Spread bean purée 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. Le-: 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.