Black Bean Tart with Chili Crust

Preheat your oven to 350°F. Position a rack in the center of your oven.

In the bowl of a food processor, pulse together the flour, spices and salt until combined well. Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water and pulse until the mixture forms a dough. Press the dough evenly onto the bottom and up the sides of a 10-inch tart pan with a removable bottom. Chill the dough for at least 15 minutes.

Line the crust with foil and fill it with pie weights, beans or rice. Bake the crust for 8-10 minutes or until the edge is set. Carefully remove the foil and weights and bake the crust until it is golden, an additional 10 minutes. Then remove it from the oven and cool the crust in the pan on a wire rack.

In your food processor, puree 1 cup of black beans with the 2 tablespoons of sour cream. Season with salt and pepper and puree until smooth.

Heat the vegetable oil in a skillet until hot but not smoking. Saute the corn with salt and pepper to taste, about 3 minutes. Remove the pan from the heat and cool the corn.

In a large bowl, stir together the corn, remaining whole black beans, bell pepper, jalapenos, scallions, cilantro and cheese. Add salt and pepper to taste.

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.

Bake the tart on the middle rack of a 350°F oven for 20 minutes and the cheese is melted. Then remove it from the oven and cool the tart in the pan on a wire rack. Remove the rim of the pan and serve the tart warm or at room temperature with the lime sour cream.

For the lime sour cream: Whisk the sour cream, lime juice and zest together until combined. Chill until ready to serve.