Black Bean Tart with Chili Crust
Elevate your dinner game with this bold and flavorful Black Bean Tart with Chili Crust, a stunning fusion of hearty black beans, zesty spices, and cheesy goodness encased in a perfectly crisp chili cornmeal crust. This vegetarian delight starts with a unique crust that combines all-purpose flour, cornmeal, and chili powder for a subtle kick of heat. Topped with a savory filling of tender black beans, sautéed vegetables, and smoky spices like cumin and paprika, this tart is finished with a melted layer of sharp cheddar cheese and a burst of fresh lime juice for a bright, tangy touch. Perfect for weeknight dinners or as an impressive dish for entertaining, this tart is easy to slice and serve, making it a crowd-pleasing favorite. Garnish with fresh cilantro for an extra pop of flavor, and enjoy a vibrant, Mexican-inspired dish that’s as nutritious as it is delicious. Keywords: Black Bean Tart, Chili Crust, vegetarian recipes, savory tart, Mexican-inspired dinner.
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Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 1.5 teaspoons Chili powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, chilled and cubed
- 4 tablespoons Ice water
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1.5 cups Canned black beans, rinsed and drained
- 1 teaspoon Ground cumin
- 0.5 teaspoons Smoked paprika
- 1 tablespoon Fresh lime juice
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh cilantro (optional)
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a medium bowl, whisk together the flour, cornmeal, chili powder, and salt to make the crust.
Step 3
Add the chilled cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 4
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
Step 5
Meanwhile, heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Step 6
Add the minced garlic and diced red bell pepper to the skillet and cook for another 2-3 minutes, until the vegetables are fragrant and slightly softened.
Step 7
Stir in the rinsed and drained black beans, ground cumin, and smoked paprika. Cook for 2 minutes, then remove from the heat and stir in the lime juice.
Step 8
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the bottom and sides of the pan and trim any excess. Prick the bottom of the crust with a fork.
Step 9
Place the tart shell on a baking sheet and blind bake it by lining the crust with parchment paper or foil and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for an additional 5 minutes.
Step 10
Remove the crust from the oven and evenly spread the black bean mixture over it. Sprinkle the shredded cheddar cheese on top.
Step 11
Return the tart to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling and the edges of the crust are golden brown.
Step 12
Let the tart cool for 5-10 minutes, then garnish with chopped fresh cilantro, if desired. Slice and serve warm.
Nutrition Facts
| Serving size | 1036 grams (1036.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2112 |
| Total Fat 138.90g | 178% |
| Saturated Fat 85.90g | 430% |
| Cholesterol 379mg | 126% |
| Sodium 1483mg | 64% |
| Total Carbohydrate 167.10g | 61% |
| Dietary Fiber 35.10g | 125% |
| Total Sugars 11.50g | |
| Protein 62.60g | 125% |
| Vitamin D 0IU | 0% |
| Calcium 1047mg | 81% |
| Iron 12mg | 65% |
| Potassium 1602mg | 34% |
Source of Calories