Black Bean Tart With Chili Crust

A friend of mine surprised us with this for dinner one night. she just delivered it to our door. i knew i had to have the recipe. it's such a different entree. vegetarian and yet so hardy! The instructions are long, but the process isn't. don't let the length of the recipe scare you out of a delightful and interesting meal! be sure to use your food processor to save some time!

Steps

For 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 until mixture resembles coarse crumbs.

Add ice water and blend until incorporated and mixture forms a dough.

Press dough evenly onto the bottom of a 10-inch tart pan with a removeable fluted rim and chill 15 minutes until firm.

With a fork , prick entire crust many times.

Bake crust in middle of oven 20 minutes or until golden.

Cool crust in pan on wire rack.

Crust may be made 1 day ahead and kept at room temp , covered loosely with plastic wrap.

For filling:.

In a food processor , puree 1 can beans with sour cream until smooth.

Season with salt and pepper.

In a skillet , heat oil over moderately high heat until hot , and saute onion until clear.

Add corn , salt and pepper to taste , and heat throughout.

Stir in remaining 3 cans beans , bell pepper , cilantro , jalapenos and cheese.

Remove from heat.

Spread .

Ingredients

all-purpose flour, ground cumin, chili powder, paprika, salt, butter, ice water, black beans, sour cream, salt and pepper, vegetable oil, yellow onion, frozen corn, green bell pepper, cilantro, monterey jack cheese, fresh jalapeno peppers, fresh lime juice