Black Bean Tart with Chili Crust

• 1- 1/4 cup All-purpose Flour
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoons Salt
• 1 stick Cold Unsalted Butter, Cut Into Cubes
• 2 Tablespoons Ice Water
• 3 cups Canned Black Beans, Rinsed And Drained
• 2 Tablespoons Sour Cream
• 1 Tablespoon Vegetable Oil
• 4 ears Fresh Corn Removed From The Cob (10 Ounces If Using Frozen)
• 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
• 2 whole Jalapeno Chiles, Seeded And Finely Chopped
• 3 whole Scallions, Chopped
• 1/2 cups Chopped Cilantro
• 1- 1/2 cup Coarsely Grated Monterey Jack Cheese
• FOR THE LIME SOUR CREAM TOPPING (optional):
• 8 ounces, weight Sour Cream
• 1 whole Lime, Juice And Zest

1. Preheat your oven to 350 degrees F. Position a rack in the center of your oven.
2. In the bowl of a food processor, pulse together the flour, spices and salt until combined well.
3. Add the butter and pulse until the mixture resembles a coarse meal.
4. Add the ice water and pulse until the mixture forms a dough.
5. Press the dough evenly onto the bottom and up the sides of a 10-inch tart pan with a removable bottom.
6. Chill the dough for at least 15 minutes.
7. Line the crust with foil and fill it with pie weights, beans or rice.
8. Bake the crust for 8-10 minutes or until the edge is set.
9. Carefully remove the foil and weights and bake the crust until it is golden, an additional 10 minutes.
10. Then remove it from the oven and cool the crust in the pan on a wire rack.
11. In your food processor, puree 1 cup of black beans with the 2 tablespoons of sour cream.
12. Season with salt and pepper and puree until smooth.
13. Heat the vegetable oil in a skillet until hot but not smoking.
14. Saute the corn with salt and pepper to taste, about 3 minutes.
15. Remove the pan from the heat and cool the corn.
16. In a large bowl, stir together the corn, remaining whole black beans, bell pepper, jalapenos, scallions, cilantro and cheese.
17. Add salt and pepper to taste.
18. Spread the bean puree evenly over the bottom of the crust and mound the corn and bean mixture on top, gently pressing the mixture down.
19. Bake the tart on the middle rack of a 350 degrees F oven for 20 minutes and the cheese is melted.
20. Then remove it from the oven and cool the tart in the pan on a wire rack.
21. Remove the rim of the pan and serve the tart warm or at room temperature with the lime sour cream.
22. For the lime sour cream: Whisk the sour cream, lime juice and zest together until combined.
23. Chill until ready to serve.

allpurpose, chili powder, cumin, paprika, salt, butter, water, black beans, sour cream, vegetable oil, cob, red bell pepper, jalapeno chiles, scallions, cilantro, cheese, lime sour cream, cream

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/black-bean-tart-with-chili-crust/ (may not work)