Black Bean Tart With Chili Crust Recipe - Cooking Index
Black Bean Tart With Chili Crust Recipe - Cooking Index
| For The Crust | ||
| 1 1/4 cups | 78g / 2.8oz | Flour |
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Chili powder |
| 1 teaspoon | 5ml | Paprika |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Chilled unsalted butter - cut into bits | |
| 2 tablespoons | 30ml | Ice water |
| Raw rice - for weighting shell | ||
| For The Filling | ||
| 1/2 lb | 227g / 8oz | Dried black beans - picked over |
| (or 3 cups canned black beans, rinsed and | ||
| Drained) | ||
| 1 | Bay leaf | |
| 1 | Red onion - chopped (medium) | |
| 2 tablespoons | 30ml | Sour cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Vegetable oil |
| 1 | Frozen corn - (10 oz) - thawed | |
| 1 | Red bell pepper - chopped (abt 1 cup) | |
| 1/2 cup | 8g / 0.3oz | Fresh coriander sprigs - washed well, |
| Spun dry, and chopped | ||
| 1 1/2 cups | 355ml | Coarsely-grated Monterey Jack - (abt 6 oz) |
| 2 | Fresh jalapeno chilies - seeded, chopped fine | |
| 1/2 cup | 73g / 2.6oz | Chopped scallions |
| Accompaniment | ||
| Lime Sour Cream - see * Note |
* Note: See the "Lime Sour Cream" recipe which is included in this collection.
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.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe adapted from Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9039 broadcast 01-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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