Black Bean Tart Recipe
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Black Bean Tart

By: Ellen Papa  
"'This colorful dish was a hit at a get-together I had for friends,' say Ellen Papa, who works as a caterer in Miami, Florida. 'I served the tart with sour cream on the side, a green salad and crusty bread.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 143 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter or margarine
  • 4 tablespoons cold water
  • FILLING:
  • 2 (15 ounce) cans black beans, rinsed and drained, divided
  • 2 tablespoons sour cream
  • 1 teaspoon salt, divided
  • 1 (10 ounce) package frozen corn, thawed
  • 1 tablespoon vegetable oil
  • 1 cup chopped sweet red pepper
  • 1/2 cup chopped green onions
  • 1/4 cup minced fresh cilantro or parsley
  • 1 jalapeno pepper, seeded and chopped*
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded Monterey Jack cheese
  • Sour cream

Directions

  1. 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.
  2. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 350 degrees F for 10 minutes. Remove foil; bake 8-10 minutes longer or until golden brown. Cool on a wire rack.
  3. 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 degrees F for 20-25 minutes or until cheese is melted. Serve with sour cream if desired.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by 5boys2cook4 
This recipe makes a nice presentaion, it tastes good too. It does take quite a bit of time to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2009 by gradyjones 
My family really liked this dish. I made it exactly as written except I used a springform pan... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2009 by Jenny 
This was delicious! It does take awhile, but it's worth it. Thanks for sharing! MORE

 
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