Black Bean Tart Recipes

Steps:

• 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., 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., 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.

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 (I use my springform pan) 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 (but not smoking), 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 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.
• **Edited to reflect review** - Place springform pan on serving platter or cookie sheet (large enough to accomodate some spreading of tart and filling.).
• Carefully remove rim of springform pan, slice tart and garnish individual servings with lime sour cream and, if desired, cilantro sprigs.

Steps:

• Crust:.
• Preheat oven to 350 degrees. Press the potatoes between paper towels to remove any excess moisture. Mix the potatoes, butter, salt and pepper in a bowl. Pat the potato mixture over the bottom and up the side of a greased 9 inch pie plate and bake for 20-25 minutes or until light brown. Maintain the oven temperature.
• Filling:.
• Heat the oil in a skillet and add the bell pepper and onion. Saute until tender and remove from the heat. Stir in the beans, corn, jalapeno chiles, cumin and chili powder. Fold in the cheese and cilantro. Spoon the bean mixture into the potato crust and bake for 20 minutes. Cool in the pie plate on a wire rack for 10 minutes.
• Topping:.
• Mix the sour cream, lime juice, salt and pepper in bowl. Top the tart with the topping and garnish with the cilantro.
• Enjoy with your favorite chips/crackers!

Steps:

• Preheat oven to 350°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 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 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 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. 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.
• Make lime sour cream:
• In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.