This torte is relatively easy but very tasty. It is good right out of the oven but is super for the next 2 days. I love it served with avocado and hot sauce.
Ingredients
Tart Crust
- 1&1/4 cups all purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup butter, cut in 1 inch pieces
- 3 tablespoons ice water
- 2 dashes hot pepper sauce
Filling
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cups black beans, rinsed, drained and divided in 1 cup increments
- 2 tablespoons sour cream
- 2 cups shredded hot pepper cheese, divided in 1 cup increments
- 1 cup yellow corn, drained
- 1 cup chopped green onions
- optional: 1 cup chopped bell pepper
- 1/2 cup shredded cheddar cheese
- 2 pounds of boneless, skinless split chicken breasts (or use 2 pounds of rotisserie chicken, deboned). Cut into bite sized pieces.
Make the crust. Heat oven to 350 degrees. Combine all dry ingredients in a food processor. Add butter and pulse until mixture resembles coarse meal, or use pastry blender to cut in butter. Add ice water and hot pepper sauce and pulse until mixture forms a ball. Press dough onto the bottom of 10″ tart pan with removable bottom (springform pan). Line tart shell with foil and fill with raw rice or dried beans on pie weights to weight the shell while baking. Bake in center of oven for 10 minutes. Remove from oven, remove foil with rice, and return tart shell to oven to bake an additional 10-15 minutes or until golden. Cool on rack while making filling (Do not skip the cooling part. The tart gets gooey if you top it while hot).
Make the filling. Heat olive oil in large skillet, add chicken and saute until done. Stir in cumin , chili powder and salt. Set aside. Puree 1 cup of black beans and 2 tablespoon of sour cream in food processor or blender. Spread mixture over the bottom of cooled crust. Top with half of the chicken, 1 cup of hot pepper cheese, corn, green onions, remaining cup of black beans, remaining chicken, and rest of hot pepper cheese. Sprinkle top of tart with cheddar cheese and bake in oven 20-30 minutes or until heated throughout and cheese is melted.
Let tart cool for 15 minutes, then remove from pan to serving dish.
Serve warm or at room temp with avocado and hot sauce or sour cream if desired. Makes 8 servings.