Black Bean Tart with Chili Crust


Black Bean Tart with Chili Crust | From My Sweet Heart

I love creating vegetarian meals.  They sure do make the most colorful masterpieces!  When I moved to my home 18 years ago, I was excited to have several areas of my yard that I could devote to gardening.  Unfortunately now, so many trees on the perimeter of my property have grown so much, that my yard is now too shady for a proper garden.  And I’ve resorted to planting a few peppers and cucumbers.  My deck is the home of my many pots of herbs and my Meyer lemon tree!  Fortunately, I have a wonderful farm market nearby.  And with the exception of the black beans, all of the ingredients for this tart came from local sources.

Not only is this black bean tart vivid in color, but it is bright and bold in flavor as well. A light black bean puree, sweet corn and red bell peppers, spicy jalapenos, mild scallions and the kick of cilantro are bound by melted Monterey Jack cheese. All of this nestled on top of a flaky crust made fabulous by the warm spices of chili powder, cumin and paprika!  And to top it all off. . . . .

. . . . . a cool and tangy lime sour cream!

Black Bean Tart with Chili Crust | From My Sweet Heart

This beautiful vegetable tart is so perfect for an end of summer or beginning of fall meal.  It is nice right out of the oven, and even better when served at room temperature.  And that chili crust is without a doubt, the best part!  I’m already thinking of ways to use it in other savory tarts!


  • 1 1/4 cups of all purpose flour
  • 1 teaspoon of chili powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of salt
  • 1 stick of cold, unsalted butter, cut into cubes
  • 2 Tablespoons of ice water

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

In a food processor, pulse together the flour, spices and salt until they are well combined well.  Add the butter and pulse until the mixture resembles a course 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 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, and additional 10 minutes.  Cool the crust in the pan on a wire rack.  

  Black Bean Tart with Chili Crust | From My Sweet Heart


  • 3 cups of black beans, rinsed and drained
  • 2 Tablespoons of sour cream
  • 1 Tablespoon of vegetable oil
  • 4 ears of fresh corn (10 ounces if using frozen)
  • 1 red bell pepper, chopped
  • 2 fresh jalapeno chiles, seeded and finely chopped
  • 3 scallions, chopped
  • 1/2 cup chopped cilantro
  • 1 1/2 cups of coarsely grated  Monterey Jack cheese

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.  Cool the corn.  In a large bowl, stir together the corn, remaining whole black beans, bell pepper, jalapenos, scallions, cilantro and cheese.  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 in the middle rack of a 350° oven for about 20 minutes and until the cheese is melted.  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.

Black Bean Tart with Chili Crust | From My Sweet Heart


  • 8 ounces of sour cream
  • the juice and zest of 1 lime

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


The crust may be made a day in advance and covered loosely at room temperature.  The sour cream may also be made a day in advance and kept chilled.

Black Bean Tart with Chili Crust | From My Sweet Heart




This recipe was adapted from a book called Gourmet’s Parties (circa 1997) that I found at the thrift store for 1 dollar!


    • Anne says

      Thanks Claire! And I love what you did in your recent salmon recipe….the maple and mustard must give it such a sweet and tangy flavor! Love it! : )

  1. says

    Anne…I love your flavors here. The crust is amazing because you infused it with just as much flavor as the filling. Gorgeous photos too! I only grow herbs these days on my deck… Next year I need to try to grow at least some tomatoes and peppers. You did a wonderful job with the bounty of vegetables. This is one vegetarian dish even my husband would appreciate. :) Have a fantastic week ahead! ~ Ramona

  2. says

    this is such a change from the usual sweet tarts. and may i add… it’s just as beautiful as a sweet tart!!!
    everything about it is perfect… the crunchy crust, the beany flavorful filling and the vibrant colors!

    • Anne says

      Thanks Abeer! But I really LOVE your latest apple cake. That decorating technique with a fork is just brilliant. And the apple topper….well it just puts the cake over the top! : )

    • Anne says

      Thanks Kim….and I see we both like things spicy….I’m going to have to try your home made pizza hot pockets soon! They look so much better than the original! : )

    • Anne says

      Thanks Rachel! And I love your site….it’s really lovely. Your photography is beautiful and I loved your last recipe for your apple crisp granola! : )

  3. says

    What a most colourful and incredibly tasty looking tart: black beans, spicy crust AND that lime sour cream. Great idea. Looks like a mosaic. Love the quote about Monet’s garden too. You’re so lucky to have a meyer lemon tree.

    • Anne says

      Merci Jill! And I have to tell you…..those savory mushroom macarons are among the best I’ve ever seen you do! Amazing! : )

    • Anne says

      Thanks Cassie and I love your sweets, too. But your savory red bell pepper ranch cheese dip looks amazing! I can think of a dozen ways to put that to good use! : )

    • Anne says

      Thanks Liz….and I LOVE your bran muffin recipe….I love that the batter can last for weeks in the fridge so that you can always make a fresh warm muffin whenever you want! : )

  4. says

    You’ve created a masterpiece here dear Anne. I love the colors, the contrasts and how gorgeous it is. Will have to make this one soon. Gold Star for you!!!!

    • Anne says

      Thanks Sandra…..there is something about fall that makes me want to do more savory baking….just like your beautiful smoked gouda and sausage mini frittatas! : )

  5. says

    Besides just sucking me in with those pictures, when you said “chili crust” I knew this would go on my list to make ASAP! I could live on black beans, corn and peppers, and this tart is a whole new way to use them! Girl – I LOVE this tart!!!!! Great recipe and gorgeous pics!

    • Anne says

      Thanks MJ! I thought this might be a tart you could get on board with! I’ve enjoyed your guest post….but looking forward to seeing your new kitchen in a week or so! : )

    • Anne says

      Thanks Anuradha! And I love your home made spice blends! Just think how often we will all use pumpkin pie or apple pie spice throughout our fall and winter baking! : )

  6. says

    This is such a terrific recipe! I love the flavors. You don’t often see these ingredients in a tart, and they’re such a natural. I’ve had a chili crust before, but it’s been ages – and I had forgotten all about it! (How could I have?) Really inspiring post – thank you.

  7. says

    OH MY WORD!!!! I am so happy we connected from Kitchen Riffs guest post, your site is truly beautiful! This recipe looks beyond delicious:-) I love making vegetarian recipes, and this crust sounds unique and full of flavor. I will for sure be sharing this gorgeous recipe on my FB page and Pinterest:-) Take care, Hugs, Terra

    • Anne Boeckl says

      Oh thanks so much. I just got back from looking at your latest blog post and that Hummingbird Cake is a beauty! : )

  8. says

    I discovered this post through MJ’s kitchen and your guest post about your orange tart (which looks absolutely delicious, by the way). Your black bean tart sounds terrific and will be perfect to serve guests that visit our cottage in Maine this summer when we have fresh corn.

    • Anne Boeckl says

      Thanks so much Karen….and I really enjoyed your post and your photographs of the winter landscape in Maine….just beautiful! : )

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