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
-FOR FILLING-
1/2 lb Dried black beans; picked
-over, or 3 cups canned
-black beans, rinsed and
-drained
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
-chopped
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)
ACCOMPANIMENT
Lime sour cream; recipe
-follows
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
Yields
1 Servings