agh2862's Notes:
1 1/4 cup all purpose flour Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
1 teaspoon ancho chili powder Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 cup cold unsalted butter, cubed Ask a question about this ingredient
2 tablespoons ice water Ask a question about this ingredient
4 cups canned black beans, drained and rinsed Ask a question about this ingredient
1 red onion, chopped Ask a question about this ingredient
1/4 cup sour cream Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
10 ounces package frozen white corn, thawed Ask a question about this ingredient
1 cup red bell pepper, chopped Ask a question about this ingredient
1/2 cup cilantro, chopped Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 cup Monterey Jack Cheese, grated Ask a question about this ingredient
1/2 cup Manchego cheese, grated Ask a question about this ingredient
2 jalapeno peppers, seeded and chopped Ask a question about this ingredient
1 tablespoon ground cumin Ask a question about this ingredient
1/2 cup scallions, chopped Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepMake Crust: In a food processor pulse together flour, spices, and salt until combined. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until mixture forms a dough. Press dough evenly onto bottom and sides of a 10-inch tart pan with removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice or dried beans and bake crust 10 minutes. Carefully remove foil and bake crust crust 10 minutes more or until golden. Cool crust in pan on a rack.
Ask a question about this stepMake Filling: In a food processor puree 1 1/2 cup canned beans with sour cream until smooth and season with salt and pepper. Heat olive oil over medium high heat and saute corn with salt and pepper to taste about 2 minutes. Cool corn. In a large bowl stir together corn, whole beans, bell pepper, cilantro, Monterery Jack, Manchego, salt, cumin, jalapenos, and scallions. Spread bean puree evenly onto crust and mound with remaining filling. Bake tart about 20 minutes, or until 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 Cumin sour cream. Lime Cumin Sour Cream: 1 cup sour cream 2 teaspoons fresh lime juice 1 teaspoon ground cumin In a bowl whisk sour cream with lime juice and cumin with salt and pepper to taste.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
