Black Bean Tart with Chili Crust (Gourmet Jan. 1996)

For crust:

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

For filling:

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)

Accompaniment:

Lime sour cream (recipe follows)

Preheat oven to 350 degrees F.

Make crust:

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.

Make filling:

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