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Black Bean and Corn Tart picture

Black Bean and Corn Tart

This tart travels well; it is a great picnic dish or pot luck dish. Combined with a green salad it makes a delicious lunch or a yummy casual dinner.

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  • For the tart crust:
  • 1 1/4 cups all purpose flour
  • 1 teaspoon each ground cumin, chili powder and paprika
  • 1/2 teaspoon salt
  • 4 ounces (or 1 stick) cold unsalted butter, cut into small cubes
  • 3 tablespoons ice water
  • Special equipment - raw rice or pie weights for baking crust; 9- or 10-inch tart pan with removable bottom
  • For the tart filling:
  • 3 cups canned black beans, rinsed and drained
  • 2 tablespoons sour cream, plus extra for serving
  • 10 ounces frozen corn, thawed
  • 1 red bell pepper, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 1/2 cups coarsely grated Monterey Jack cheese
  • 1 or 2 fresh jalapeno chilies, seeded and finely chopped
  • 1/2 cup green onions, chopped

Serves 8

  1. Preheat the oven to 350 F.
  2. To make the tart crust, combine the flour, spices and salt in the bowl of a food processor.  Pulse a few times until well combined.
  3. Add the butter and pulse until the mixture resembles coarse meal. Add the ice water and pulse a few more times, just until the water is incorporated and the mixture forms a dough when squeezed in your palm. (See video, "Making Pastry" for demonstration.)
  4. Turn out the dough from the food processor and gently bring it together to form a round of dough. Lightly flour the work surface and, using a rolling pin, roll out the dough to form a circle large enough to cover the bottom and sides of the tart pan. Carefully lift the dough onto the tart pan and press onto the sides and bottom. Chill for about 15 minutes or until dough is firm. (See video, "Rolling Pastry" for demonstration.)
  5. Cover the crust with parchment paper or foil and fill with raw rice or pie weights. Bake the crust in the middle of the oven for about 10 to 12 minutes, or until the edge begins to set. (See video, "Blind Baking Pastry" for demonstration.)
  6. Carefully remove the paper and rice and bake the crust 10 - 15 minutes more, or until golden. Cool the crust in the pan on a wire rack.
  7. To make the filling, first puree 1 cup of the beans with 2 tablespoons of sour cream in a food processor until smooth. Spread the black bean puree on the bottom of the cooled tart crust.
  8. In a large bowl combine the remaining 2 cups black beans with the corn, bell pepper, cilantro, cheese, jalapenos and green onions. Taste and add salt and pepper as desired.
  9. Mound the corn mixture on top of the black bean puree in the tart crust. The filling will dome slightly, but will decrease in volume as it bakes.
  10. Bake the tart in the middle of the oven (preheated to 350F) about 20 minutes, or until hot and the cheese is melted. Cool tart in the pan on a wire rack for 15 minutes before slicing and serving.
  11. Remove the rim of the pan and serve the tart warm or at room temperature, with extra sour cream passed on the side, if you like.
Serve with:  Mixed Green Salad with Oil and Vinegar Dressing

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.