One of the reasons I love being back at the cottage is that I have access to my considerable collection of Gourmet magazines. They fill the lower shelves of our bookcase and date back to the 1970’s. I still miss my favorite magazine and wish Conde Naste would bring it back. In the meantime, I will continue cooking the well thought out recipes that were published over the years and feel myself lucky to have been such a pack rat. You can still go to Epicurious to download many of their recipes.
Sunday night in our house is either pizza night or experimentation night. This black bean tart is just the kind of meal that fits the offbeat unusual meal that I favor. I love the spice accented buttery crumbly crust that is so easy to assemble and pat into a 10″ tart pan. I love the vibrant colors of the bean, corn, and red pepper toppings. And I love the flavor combination with the accompanying lime sour cream on the top. Add a salad and you have a supper to savor.
BLACK BEAN TART WITH CHILI CRUST (Gourmet Jan. 1996)
1 1/4 cups all-purpose flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1 stick chilled unsalted butter, cut into bits
2 to 4 tablespoons ice water
raw rice for weighting shell
3 cups drained and rinsed canned black beans
2 tablespoons sour cream
1 tablespoon vegetable oil
1 10 ounce package frozen corn, thawed
1 red bell pepper, chopped
1/2 cup fresh coriander sprigs, chopped (I omitted because I did have this)
1 1/2 cups coarsely grated Monterey Jack cheese (about 6 ounces)
2 fresh jalapeno chilies, seeded and chopped fine (use less if desired)
1/2 cup chopped scallions (about 2)
Lime sour cream (recipe follows)
Preheat oven to 350 degrees F.
In a bowl with a pastry blender or in a food precessor 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″ 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 food processor puree 1 cup of drained 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 evely onto curst and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot cheese is melted. Let tart cool in pan on a rack 15 minutes.
Remove rim of pan serve tart warm or at room temperature with lime sour cream. Serves 6.
LIME SOUR CREAM
1 cup sour cream
2 teaspoon fresh lime juice
Lime zest to taste
In a bowl whisk sour cream, lime juice and zest. May be made 1 day ahead and chilled covered.