Black Bean Tart
Discover the perfect harmony of rich, savory flavors with this Black Bean Tart—a hearty, vegetarian dish that's sure to impress! Featuring a flaky pie crust filled with a spiced black bean mixture, this recipe brings bold southwest-inspired ingredients like cumin, chili powder, and garlic together for a flavor-packed filling. Topped with vibrant cherry tomatoes, melted cheese, and a sprinkling of fresh cilantro, it delivers both eye-popping color and tantalizing taste. Ready in just 50 minutes and perfect for six servings, this tart is a fantastic option for weeknight dinners, brunch gatherings, or Meatless Monday meals. Serve it warm as a main course or pair it with a simple green salad for a satisfying side. Perfect for anyone seeking a delicious vegetarian tart recipe or a black bean recipe with a creative twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Black beans (canned, drained and rinsed)
- 1 piece Pie crust (store-bought or homemade)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cherry tomatoes (halved)
- 1 cup Grated cheese (cheddar, pepper jack, or your choice)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust into a tart pan and gently press to fit. Trim any excess edges and use a fork to prick the bottom to prevent puffing. Bake the crust for 10 minutes, then remove and set aside.
In a skillet, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
Add the minced garlic, ground cumin, chili powder, salt, and black pepper to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Add the black beans to the skillet and gently mash them with the back of a spoon or a potato masher. Cook for 3-4 minutes, then remove from heat.
Spread the black bean mixture evenly over the pre-baked tart crust.
Arrange the halved cherry tomatoes on top of the black bean layer, cut side up. Sprinkle grated cheese evenly over the top.
Place the tart in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the crust are golden brown.
Remove from the oven and allow the tart to cool for 5 minutes. Sprinkle chopped fresh cilantro over the top before serving.
Slice and serve warm. Enjoy!
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5007 mg | 218% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 9.9 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1066 mg | 82% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2028 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
