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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, (1/2 cup) cut into bits
2 tablespoons ice water
raw rice for weighting shell For filling
1/2 pound dried black beans, or 3 cups canned black beans, drained
1 bay leaf
1 medium red onion, chopped
2 tablespoons sour cream
1 tablespoon vegetable oil
10-ounce package frozen corn, thawed
1 red bell pepper, chopped (about 1 cup)
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
2 fresh jalapeno chiles, seeded and chopped fine
1/2 cup chopped scallions (about 2)

lime sour cream (recipe follows)

Preheat oven to 350F.

In a bowl with a pastry blender or in a food processor 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-inch 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 bowl soak dried beans if using in water to cover by 2 inches
overnight and drain. In a large saucepan combine soaked beans, bay
leaf, onion, and water to cover by 2 inches and simmer, uncovered,
1 to 1 1/4 hours, or until tender, adding more water if necessary.
Drain beans, discarding bay leaf, and cool.

In a food processor puree 1 cup cooked or 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 evenly onto crust and mound with remaining filling,
pressing gently. Bake tart in middle of oven about 20 minutes, or
until hot and cheese is melted. Let tart cool in pan on a rack 15

Remove rim of pan and serve tart warm or at room temperature with
lime sour cream.


1 cup sour cream
2 teaspoons fresh lime juice, or to taste

In a bowl whisk sour cream and lime juice with salt and pepper to
taste. Sauce may be made 1 day ahead and chilled, covered. Makes
about 1 cup.


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